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lentil beet salad featured

Vibrant Lentil Beet Salad with Preserved Lemon Vinaigrette

A colorful, nutritious salad combining earthy lentils with sweet roasted beets, fresh herbs, and tangy preserved lemon dressing for a perfect vegetarian meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Vegetarian & Vegan Salads
Cuisine: Mediterranean
Calories: 392
Ingredients Equipment Method Notes

Ingredients
  

  • 4 red beets (about 1 pound)
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons kosher salt, divided
  • 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
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • 1 shallot, finely diced
  • 4 tablespoons extra virgin olive oil
  • 1 preserved lemon

Equipment

  • Sharp knife
  • Air fryer or baking sheet
  • Instant Pot or saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Peel and dice beets into ½-inch cubes. Toss with olive oil, salt and pepper.
  2. If using air fryer: Cook at 375°F for 10-15 minutes until tender. If using oven: Roast at 400°F for 35 minutes.
  3. Cook lentils with salt and pepper (pressure cooker: 8 minutes on HIGH with quick release; stovetop: simmer for 40 minutes). Drain any excess liquid.
  4. Make vinaigrette by whisking lemon juice, salt, diced shallot and olive oil.
  5. Prepare preserved lemon by mincing the pulp and finely dicing the rind. Add 2 teaspoons pulp and all rind to the vinaigrette.
  6. Combine lentils and beets in a bowl, toss with vinaigrette.
  7. Top with chopped parsley, mint and crumbled feta before serving.

Notes

  • Store components separately if preparing ahead.
  • The assembled salad keeps well refrigerated for up to 3 days.
  • For a vegan version, simply omit the feta or substitute with avocado.
  • This salad can be served warm, at room temperature, or chilled.