Description

This vibrant Lentil & Roasted Beet Salad is packed with protein and flavor, featuring creamy feta, fresh mint, and a zesty lemon dressing. It’s a nutritious and gluten-free dish perfect for any occasion.

Ingredients

Scale

4 medium beets (about 1 pound)

trimmed and scrubbed clean

1 cup dried green or French lentils

rinsed and picked through

3 cups water or vegetable broth (for cooking lentils)

1 bay leaf (optional

for cooking lentils)

4 ounces feta cheese

crumbled (substitute with vegan feta or avocado for dairy-free)

1/3 cup fresh mint leaves

roughly chopped

1/4 cup red onion

finely diced (soak in cold water for 10 minutes to reduce sharpness)

1/3 cup walnuts or pistachios

lightly toasted and chopped

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice (approximately 1 large lemon)

1 teaspoon lemon zest

1 small garlic clove

minced or grated

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup (use maple syrup for vegan option)

Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for about 45 minutes, or until they are tender when pierced with a fork.
While the beets are roasting, in a medium saucepan, combine the lentils, water or vegetable broth, and bay leaf (if using). Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until the lentils are tender. Drain any excess liquid.
Once the beets are done, let them cool slightly, then peel off the skins and chop them into bite-sized pieces.
In a large bowl, combine the cooked lentils, roasted beets, feta cheese, mint leaves, red onion, and nuts.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey or maple syrup, and season with salt and pepper to taste.
Pour the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.

Notes

For a lighter option, skip the nuts or substitute with seeds. This salad holds well in the fridge for up to 3 days.

Prep Time: 20
Cook Time: 30
Category: Salad
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 8 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 10 mg

Keywords: Lentil Salad, Roasted Beet Salad, High-Protein, Gluten-Free, Feta Salad, Healthy Recipes, Mint Salad