Lentil Beet Salad Recipe

LENTILS: Small, round legumes that cook quickly and add protein and texture to the salad.

BEETS: Sweet root vegetables that become tender and flavorful when roasted.

FETA CHEESE: A crumbly, salty cheese that adds creaminess and tang.

WALNUTS: Toasted nuts that bring crunch and a slightly bitter taste.

OLIVE OIL: A smooth oil used to dress the salad and add richness.

BALSAMIC VINEGAR: A dark, tangy vinegar that balances the sweetness of the beets.

SALT AND PEPPER: Basic seasonings to bring out all the flavors.

One of the most important steps in this Lentil Beet Salad Recipe is roasting the beets. Roasting brings out their natural sweetness and makes them tender, which really makes the salad taste amazing. Here’s a simple way to roast your beets so they turn out just right:

1. Preheat your oven to 400°F.
2. Wash the beets well to remove any dirt.
3. Wrap each beet in aluminum foil or place them in a covered baking dish. This keeps them moist while roasting.
4. Put them in the oven for about 30 minutes. You’ll know they’re done when you can easily poke a fork or knife through them.
5. Let them cool before peeling and dicing.

Roasting beets this way makes your salad smoother and tastier because the heat softens the beets and brings out their sweet, earthy flavor. If you skip roasting or don’t cook them long enough, the beets can be hard and a little bitter, which doesn’t mix well with the creamy feta cheese and crunchy walnuts.

When I first tried roasting beets, I didn’t wrap them, and they dried out a bit. Wrapping them in foil was a game changer! Also, if you’re short on time, you can roast a big batch and keep the extra beets in the fridge for a few days. They’re great in salads or even blended into smoothies.

Roasting might feel like a small step, but it really makes a big difference in how your Lentil Beet Salad tastes and feels in your mouth. Give it a try—you’ll love the sweet, tender bites in every forkful!

• lentils - Substitute with chickpeas: Chickpeas provide a similar texture and protein content, making them a great alternative to lentils.

• lentils - Substitute with quinoa: Quinoa is a high-protein grain that can mimic the texture of lentils while adding a slightly nutty flavor.

• roasted and diced beets - Substitute with roasted and diced sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a good substitute for beets.

• roasted and diced beets - Substitute with carrots: Roasted carrots provide a similar earthy sweetness and can be used in place of beets.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a suitable replacement for feta.

• crumbled feta cheese - Substitute with blue cheese: Blue cheese offers a strong, tangy flavor that can stand in for feta in salads.

• toasted walnuts - Substitute with toasted almonds: Toasted almonds provide a similar crunch and nutty flavor, making them a good alternative to walnuts.

• toasted walnuts - Substitute with pumpkin seeds: Pumpkin seeds add a different texture but still provide a satisfying crunch and nutty flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor, making it a good substitute for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a versatile alternative to olive oil.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can be used to mimic the tangy flavor of balsamic vinegar.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a fruity acidity that can replace balsamic vinegar in salads.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor that can replace salt in many dishes.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used in place of black pepper for a different flavor profile.

• To keep your lentil beet salad fresh, store it in an airtight container. This will help maintain the flavors and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days, allowing you to enjoy it throughout the week.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This will prevent the lentils and beets from becoming too soggy.
• For longer storage, you can freeze the lentil beet salad. However, it's best to freeze the components separately. Freeze the cooked lentils and roasted beets in individual freezer-safe bags or containers.
• When ready to use, thaw the lentils and beets in the refrigerator overnight. Once thawed, combine them with fresh feta cheese and toasted walnuts.
• Avoid freezing the feta cheese and walnuts, as their textures can change. Instead, add these ingredients fresh when assembling the salad.
• If you have leftover dressing, store it in a small jar or container in the refrigerator. Shake well before using, as the olive oil and balsamic vinegar may separate over time.
• For a quick meal prep, portion the salad into individual servings before storing. This makes it easy to grab a healthy lunch or dinner on the go.

• Gently warm the lentil beet salad in a skillet over medium-low heat. Add a splash of olive oil to prevent sticking and to enhance the flavors. Stir occasionally until heated through, about 5-7 minutes.

• For a quick and easy method, microwave the salad in a microwave-safe dish. Cover it with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more oven-baked approach, preheat your oven to 350°F. Spread the lentil beet salad evenly on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes, or until warmed to your liking.

• For a slightly different twist, reheat the salad in a steamer. Place the lentil beet salad in a heatproof bowl and set it in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through.

• To add a bit of crunch, reheat the salad in an air fryer. Preheat the air fryer to 350°F, spread the salad in an even layer in the basket, and cook for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Saucepan: Use this to cook the lentils according to package instructions.

• Baking sheet: Roast the beets on this at 400°F until they are tender.

• Cutting board: Dice the roasted beets on this after they have cooled.

• Chef's knife: Use this to dice the roasted beets and chop the walnuts if they are not pre-toasted.

• Large mixing bowl: Combine the lentils, beets, feta, and walnuts in this.

• Measuring cups: Measure out the lentils, feta cheese, and walnuts accurately.

• Measuring spoons: Measure the olive oil and balsamic vinegar precisely.

• Wooden spoon: Toss the salad ingredients together with this to ensure they are well combined.

• Colander: Drain the cooked lentils in this and let them cool.

• Oven: Roast the beets in this at 400°F.

• Mixing spoon: Use this to drizzle the olive oil and balsamic vinegar over the salad.

Prepare ingredients in advance: Cook lentils and roast beets the day before. Store them in the fridge to save time on the day of assembly.

Use pre-cooked lentils: Purchase pre-cooked lentils from the store to skip the cooking step entirely.

Buy pre-roasted beets: Many grocery stores offer pre-roasted beets in the produce section, which can save you roasting time.

Toast walnuts in bulk: Toast a large batch of walnuts and store them in an airtight container for future recipes.

Combine dressing ingredients: Mix olive oil and balsamic vinegar in a small jar ahead of time for quick drizzling.