This vibrant lentil and beet salad blends earthy roasted beets with tender Puy lentils for a nutrient-packed meal that’s both satisfying and wholesome.
Rich in plant-based protein, fiber, and antioxidants, it supports digestion and heart health.
Light, fresh, and easy to prepare, it’s perfect for a healthy lunch, weeknight dinner, or make-ahead meal prep.
French Lentil & Beet Salad
Equipment
- 1-Medium pot
- 1 Baking sheet
- Aluminium foil
- 1 mixing bowl
- 1 whisk or fork
- 1 chef’s knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
For the Salad:
- ½ cup dry Puy lentils
- 1 cup water
- 1 bay leaf
- 4 medium beets 2 red, 2 golden
- ⅓ cup goat cheese crumbled
- ¼ cup red onion thinly sliced
- 1 handful fresh parsley chopped
- 1 small handful chives minced
For the Vinaigrette:
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic crushed and minced
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Prepare the Oven and Beets: Begin by preheating your oven to 400°F (200°C) so it will be ready for roasting. While it warms, wash the beets thoroughly under cool running water to remove dirt and debris. Trim the beet greens, leaving about an inch of stem attached. Wrap each beet individually in aluminium foil to lock in moisture. Place them on a baking sheet and roast for about 60 minutes, or until tender when pierced with a fork. Roasting intensifies sweetness and deepens flavor.
- Cook the Puy Lentils: While the beets roast, rinse ½ cup of dry Puy lentils under cold water. In a medium saucepan, combine lentils, 1 cup water, and 1 bay leaf. Bring to a gentle boil over medium-high heat. Reduce heat to low and simmer uncovered for about 20 minutes, stirring occasionally. The lentils should be tender with a slight bite. Drain excess water, rinse with cold water, and set aside to cool.
- Cool and Prepare Roasted Beets: Once roasted, remove beets from the oven with oven mitts, leaving them wrapped in foil for a few minutes to retain heat. When cool enough to handle, unwrap the foil and gently rub off the skins — they should slip away easily. Trim the beet ends and cut them into bite-sized cubes of similar size for even flavor distribution.
- Slice the Onions and Herbs: While beets and lentils cool, prepare additional salad ingredients. Peel and thinly slice ¼ cup red onion into fine strips. Chop a handful of parsley and mince a small handful of chives. Fresh herbs add brightness, aroma, and texture to the salad.
- Make the Vinaigrette: In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning if necessary. The vinaigrette will add tangy richness to the salad.
- Assemble the Salad Base: In a large mixing bowl, combine cooled lentils and cubed roasted beets. Gently toss to mix. Add sliced red onion and toss again so the flavors meld. This combination creates a textured base for the salad.
- Dress the Salad: Drizzle the vinaigrette over the beet-lentil mixture. Use a spoon or salad tongs to toss gently so every ingredient is evenly coated. Taste and adjust salt and pepper as desired. This ensures a balanced, flavorful salad.
- Add Cheese and Fresh Herbs: Sprinkle ⅓ cup crumbled goat cheese over the salad. Add chopped parsley and minced chives for fresh flavor. Gently fold ingredients together, taking care not to crush the beets. This keeps the salad vibrant and flavorful.
- Serve and Enjoy: Transfer the salad to a serving bowl or plate. It can be enjoyed slightly chilled or at room temperature. Serve as a light main dish, side salad, or part of a buffet. Store any leftovers in an airtight container for up to 3 days — the flavors develop beautifully over time.
Notes
- Puy lentils are ideal for this salad because they hold their shape well after cooking. Green or brown lentils can be used as substitutes, but they may become softer and less textured.
- Roasting beets with foil helps preserve moisture and intensify their flavor. For a quicker option, pre-cooked or vacuum-packed beets work well, though fresh roasting gives the best taste.
- The Dijon vinaigrette can be adjusted to your preference — adding a splash of honey or maple syrup will introduce a touch of sweetness to balance the earthy beet flavor.
- For extra crunch and nutrition, consider adding toasted walnuts or pumpkin seeds. They complement the salad’s texture and add healthy fats.
- This salad can be served warm or chilled, making it a versatile option for any season.
Chef’s Secrets For Perfect Salad
A truly great lentil and beet salad lies in the details.
Roast beets slowly at 400°F so they caramelize and develop a naturally sweet depth.
Avoid overcooking lentils; they should have a tender bite rather than turning mushy.
Always rinse lentils with cold water after cooking to stop the heat and preserve texture.
For an added layer of flavor, allow the salad to rest for 10–15 minutes after dressing so the ingredients absorb the vinaigrette.
Using fresh herbs, like parsley and chives, brightens the dish and elevates it beyond the ordinary.
Finally, crumble goat cheese just before serving to maintain its creamy texture and fresh tang.
Serving Suggestions For Best Enjoyment
This lentil and beet salad shines as a standalone dish or as part of a larger meal.
Serve it alongside grilled chicken, fish, or a plant-based protein for a complete lunch or dinner.
For a light appetizer, present it in small bowls garnished with extra herbs and a sprinkle of nuts.
It also works beautifully as a colorful addition to a buffet or picnic.
For meal prep, store the dressing separately and toss right before serving to keep the salad fresh and crisp.
Pair this salad with a crisp white wine or sparkling water with a slice of lemon for a refreshing complement.
Storage Tips For Longevity
To keep this salad fresh, store it in an airtight container in the refrigerator for up to 3 days.
For best results, keep the dressing separate and add just before serving — this prevents the salad from becoming soggy.
Roasted beets and cooked lentils can be prepared ahead of time and stored individually for up to 4 days, allowing you to assemble the salad quickly when needed.
If using pre-cooked beets, ensure they are refrigerated and used within their expiration date.
For meal prep, divide the salad into individual portions and store the dressing in small jars to make grab-and-go lunches simple and enjoyable.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes, you can make this salad vegan by replacing the goat cheese with a plant-based cheese or nutritional yeast. You could also add avocado slices for creaminess and healthy fats without altering the texture too much.
2. What is the best way to cook lentils?
For optimal results, rinse lentils thoroughly before cooking. Simmer them gently in water with a bay leaf until tender but still firm to the bite.
Overcooking will make them mushy and affect the salad’s texture. Cold rinsing after cooking stops further cooking and preserves their firmness.
3. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to preserve freshness. When ready to eat, toss the salad with the dressing just before serving.
4. Can I prepare this salad in advance?
Yes, you can prepare the lentils and roast the beets a day ahead. Store them separately in the refrigerator. Combine with onions, herbs, cheese, and dressing on the day of serving for the freshest flavor.
5. Can I add other ingredients for variety?
Absolutely! You can add toasted nuts, seeds, or even roasted sweet potatoes for extra flavor and texture.
Fresh greens, such as arugula or baby spinach, also make a delicious addition. Just add these right before serving to keep them crisp.
