Lentil Beet Salad: A Vibrant and Nutritious Plant-Based Delight

Lentil beet salad combines the earthy richness of French green lentils with the sweet, vibrant notes of roasted beets for a nutritionally dense and visually stunning dish. This colorful plant-based creation offers a perfect harmony of flavors and textures that will satisfy both vegetarians and meat-eaters alike. The hearty lentils provide substantial protein while the beets add natural sweetness and their signature ruby-red hue, making this beet lentil salad both nourishing and beautiful on your plate.

A Celebration of Simple, Wholesome Ingredients

What makes this lentil and beet salad truly special is its thoughtful combination of simple ingredients that create complex flavors. The preserved lemon vinaigrette adds a bright, tangy dimension that elevates the earthiness of the main ingredients, while fresh herbs and creamy feta bring balance and depth. This versatile dish works beautifully as a main course for a light lunch or as a side dish alongside your favorite protein for dinner.

Ingredients for Lentil Beet Salad

For the Salad Base

• 4 red beets (about 1 pound)
• 1 tablespoon extra virgin olive oil
• 1 ½ teaspoons kosher salt, divided (or ¾ teaspoon table salt)
• ¼ teaspoon ground black pepper
• 1 cup dried French green lentils
• ¼ cup coarsely chopped parsley
• ¼ cup chopped fresh mint
• 2 tablespoons crumbled feta cheese

For the Lemon Vinaigrette

• 2 tablespoons lemon juice
• ½ teaspoon kosher salt
• 1 shallot, finely diced
• 4 tablespoons extra virgin olive oil
• 1 preserved lemon

How to Make Lentil Beet Salad

Preparing the Beets

1. If using an air fryer, preheat to 375°F. Peel the beets using a sharp knife and dice into ½-inch cubes.
2. Toss the diced beets in olive oil and spread them across the air fryer basket in a single layer. Sprinkle with salt and pepper.
3. Roast for 10-15 minutes, or until the beets are fork-tender.
4. Oven alternative: Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange seasoned beets in a single layer and roast for approximately 35 minutes, or until tender.

Cooking the Lentils

1. For Instant Pot or electric pressure cooker: Add the lentils, 1 teaspoon kosher salt (or ½ teaspoon table salt), pepper, and 1¾ cups water or broth to the pot.
2. Lock the lid and cook on HIGH pressure for 8 minutes, followed by a QUICK RELEASE.
3. Drain any remaining liquid.
4. Stovetop alternative: Combine the lentils with enough water to cover them by about an inch, add 1 teaspoon kosher salt (or ½ teaspoon table salt) and pepper.
5. Bring to a boil, then reduce heat and simmer for approximately 40 minutes, or until lentils are tender but still hold their shape. Drain excess liquid.

Preparing the Lemon Vinaigrette

1. In a small bowl, whisk together the lemon juice, salt, and finely diced shallot.
2. Slowly drizzle in the olive oil while whisking continuously to emulsify.
3. Slice the preserved lemon in half. Using a spoon, scrape out the pulp and finely mince.
4. Finely dice the rind of the preserved lemon.
5. Whisk 2 teaspoons of the minced pulp and all of the diced rind into the vinaigrette.

Assembling the Salad

1. In a large bowl, combine the cooked lentils and roasted beets.
2. Pour the lemon vinaigrette over the lentil-beet mixture and gently toss until well coated.
3. Transfer to a serving dish and top with the chopped parsley, mint, and crumbled feta cheese.
4. Serve warm or at room temperature for the best flavor experience.

Tips and Variations for Perfect Lentil Beet Salad

Ingredient Substitutions That Work

• Lentil options: While French green lentils hold their shape beautifully, black beluga lentils make an excellent substitute. Avoid red lentils, which become too soft for salads.
• Cheese alternatives: If you’re not a fan of feta, try crumbled goat cheese or skip the cheese altogether for a vegan version.
• Herb variations: Substitute dill or basil for the mint if preferred. Each brings a different aromatic quality to the lentil beet salad.

Simple Flavor Enhancements

• Add a handful of toasted walnuts or pistachios for extra crunch and nutty flavor.
• Include thinly sliced red onions soaked in ice water for 10 minutes (to remove the harsh bite) for additional texture and flavor.
• For a sweeter dimension, incorporate segments of fresh orange or grapefruit.

Make-Ahead Tips

• Roast the beets and cook the lentils a day ahead, storing them separately in the refrigerator.
• Prepare the vinaigrette up to three days in advance and store in an airtight container.
• Assemble just before serving for the freshest presentation and flavor profile.

Salad Dressings That Pair Well With Lentil Beet Salad

Complementary Flavor Profiles

• Tahini Caesar Dressing: The creamy, nutty flavor of tahini complements the earthiness of both lentils and beets while adding richness to this beet lentil salad.
• Apple Cider Vinegar Dressing: A simple mixture of apple cider vinegar, olive oil, honey, and Dijon mustard brings bright acidity that balances the sweetness of the beets.
• Green Tahini Sauce: Blend tahini with fresh herbs, lemon juice, and garlic for a vibrant, herby dressing that enhances the freshness of this hearty salad.
• Yogurt Ranch Dressing: For a creamy alternative, a lighter ranch made with Greek yogurt instead of mayonnaise adds tangy creaminess that works beautifully with the robust flavors of the beets and lentils.

What to Serve With This Salad

Perfect Pairings for a Complete Meal

• Proteins: This hearty salad pairs wonderfully with simple grilled chicken or garlic butter grilled shrimp for a protein boost. For a completely plant-based meal, serve alongside marinated tofu or tempeh.
• Breads: A slice of crusty artisan bread or warm pita makes an excellent accompaniment to soak up the flavorful vinaigrette.
• Soups: For cooler months, serve with a light vegetable soup for a satisfying meal.
• Grain Dishes: A side of quinoa or farro complements the earthy flavors of this salad while adding more texture and nutrients.
• Light Starters: Begin your meal with simple crostini or a small cheese plate before serving this vibrant lentil beet salad as a main course.

Storage and Make-Ahead Tips for Lentil Beet Salad

Keeping Your Salad Fresh

This lentil beet salad stores remarkably well, making it perfect for meal prep. Store the dressed salad in an airtight container in the refrigerator for up to 3 days. The flavors often develop and improve after a day, making this an excellent make-ahead dish.

For the best texture, add the fresh herbs and feta just before serving. If you’re planning to store portions for several days, consider keeping the vinaigrette separate and dressing individual portions as needed.

Allow refrigerated salad to come to room temperature before serving for the most vibrant flavors. Give it a gentle toss to redistribute the dressing before serving leftover portions.

FAQs About Lentil Beet Salad

Bringing Nutritious Ingredients Together

A Colorful Addition to Your Recipe Collection

This lentil beet salad is more than just a dish—it’s a celebration of wholesome ingredients coming together in perfect harmony. The earthy lentils, sweet beets, and bright preserved lemon create a symphony of flavors that’s as nutritious as it is delicious. With its stunning ruby-red appearance and hearty texture, this salad makes a statement on any table.

Try this versatile recipe soon, and discover why the combination of lentils and beets creates such a satisfying meal. Whether served as a main dish for lunch or as a side for dinner, this colorful creation is sure to become a favorite in your healthy recipe rotation. Enjoy the vibrant flavors and share this nutritional powerhouse with friends and family!

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