Description
This vibrant salad combines the earthy sweetness of roasted beets with the hearty texture of lentils, creating a dish that’s both visually stunning and packed with nutrients. It’s perfect for a light lunch, a side at dinner, or as a meal prep option for the week ahead.
Ingredients
- Fresh roasted beets
- Green or brown lentils
- Feta cheese
- Fresh herbs (parsley and dill)
- Olive oil
- Lemon juice
- Salt
- Pepper
- Cumin (optional)
- Smoked paprika (optional)
Instructions
- Prepare the Beets: If you are using fresh beets, preheat your oven to 400°F (200°C). Wash and trim the beets, wrap them in aluminum foil, and roast them for about 45-60 minutes, or until tender. Once they are cool enough to handle, peel and chop them into bite-sized pieces.
- Cook the Lentils: While the beets are roasting, rinse 1 cup of lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and let them simmer for about 20-25 minutes, or until tender but still firm. Drain any excess water and let them cool.
- Mix the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, salt, and pepper to taste. You can add a pinch of cumin or smoked paprika if you like.
- Combine Ingredients: In a large mixing bowl, combine the cooled lentils, roasted beets, crumbled feta cheese, and chopped fresh herbs. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is well coated.
- Adjust Seasoning: Taste the salad and adjust the seasoning if necessary. You might want to add more salt, pepper, or lemon juice based on your preference.
- Chill and Serve: I recommend letting the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve it chilled or at room temperature.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: Feel free to add other vegetables like diced cucumbers or bell peppers for extra crunch and color. This salad can be a great base for a more filling meal; add grilled chicken or chickpeas for protein.