Lentil Roasted Beet Salad
A nutrient-rich salad combining roasted beetroot, protein-packed lentils, fresh greens, and crunchy nuts, dressed with a tangy mustard vinaigrette. Easy, colorful, and satisfying for everyday meals.
Equipment
- Oven – 1 unit
- Baking tray – 1
- Aluminum foil – enough to wrap beets
- Knife – 1
- Cutting board – 1
- Mixing bowl – 1 large
- Small bowl – 1 (for vinaigrette)
- Spoon or whisk – 1
Ingredients
For the Salad:
- 500 g raw beetroot
- 400 g cooked lentils
- 100 g mixed lettuce with arugula
- 25 g watercress
- 1 large or 2 small chicory heads
- 75 g mixed salted nuts coarsely chopped
- 0.5 bunch parsley
- 0.5 bunch basil
For the Dressing:
- 0.25 bunch dill
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp mustard
Instructions
- Preheat the Oven for Roasting: Begin by setting your oven to 200°C (400°F) to ensure it reaches the perfect temperature for roasting the beets. This preheating step is crucial as it allows the beets to cook evenly and develop a naturally sweet, caramelized flavor. While the oven warms, prepare your beetroot for roasting.
- Prepare the Beetroot: Thoroughly scrub each beetroot under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel. Wrap each beet individually in aluminum foil to lock in moisture and preserve their natural sweetness during roasting. This also helps keep the oven clean.
- Roast the Beetroot: Place the foil-wrapped beets directly on an oven rack or a baking tray. Roast them in the preheated oven for 20 to 50 minutes, depending on their size. Check for doneness by inserting a small knife or skewer; it should slide in easily when the beet is tender. Larger beets may take closer to 50 minutes.
- Cool and Peel the Beets: Once roasted, remove the beets from the oven and allow them to cool slightly until they are safe to handle. Carefully unwrap the foil, then peel off the skin. The skin should slip off easily if roasted properly. Cut the peeled beets into bite-sized chunks or wedges for the salad.
- Prepare Fresh Herbs and Greens: While the beets are cooling, pick and wash your fresh herbs – parsley, basil, and dill – ensuring they are clean and free from grit. Tear or chop the mixed lettuce, arugula, watercress, and chicory into bite-sized pieces. This combination of greens adds both texture and a refreshing, slightly peppery flavor to the salad.
- Make the Vinaigrette: In a small bowl, combine the mustard, red wine vinegar, and olive oil. Whisk thoroughly until emulsified into a smooth, slightly thick dressing. Add a pinch of salt and freshly ground black pepper to taste. The tangy mustard and vinegar will perfectly balance the sweetness of the roasted beets.
- Rinse and Drain the Lentils: If you are using pre-cooked lentils, rinse them gently under cold running water and drain well. This helps remove any excess starch and keeps the lentils from becoming mushy in the salad. Pat them dry slightly if needed.
- Assemble the Salad Base: In a large mixing bowl, combine the torn lettuce, chicory, watercress, and fresh herbs. Pour the vinaigrette over the greens and toss gently to ensure each leaf is lightly coated. The greens should remain fresh and crisp, not wilted.
- Add Lentils and Beetroot: Gently fold in the cooked lentils and roasted beetroot chunks. Toss carefully to distribute everything evenly without breaking the lentils or crushing the beet pieces. This ensures every bite contains a perfect balance of flavors and textures.
- Finish with Nuts: Sprinkle the coarsely chopped salted nuts over the top of the salad just before serving. They add a satisfying crunch and a rich, savory contrast to the tender vegetables and lentils.
- Serve and Enjoy: Transfer the salad to a beautiful serving bowl or plate. You can garnish with a few extra herb leaves or a drizzle of olive oil for a finishing touch. Serve immediately for maximum freshness, or refrigerate briefly if preparing ahead. This salad is equally delightful as a light lunch, a side dish, or a colorful centerpiece for a family dinner.
Notes
- Roasted beetroot can be prepared in advance and stored in the fridge for up to 3 days, making this salad a great option for meal prep.
- Use a variety of mixed greens to add color, flavor, and texture; arugula gives a gentle peppery note, while chicory adds a slight bitterness that balances the sweet beet.
- For a nut-free version, replace the salted nuts with roasted seeds like pumpkin or sunflower seeds.
- Always rinse cooked lentils before using to remove any excess starch and prevent them from sticking together in the salad.
- Adjust the dressing to taste; adding a little honey or maple syrup can subtly enhance the natural sweetness of the beetroot.
