This hearty salad combines the earthy sweetness of roasted beets with protein-packed lentils, making it a satisfying vegetarian meal option.
The creamy lemon tahini dressing adds brightness and depth, balancing the rich flavors in the salad.
easy to prepare and full of fresh ingredients, this salad is perfect for a nutritious lunch, dinner, or light meal.
Why You’ll Love This Recipe
- Roasted beets add natural sweetness and a tender texture that complements the chewy lentils.
- Lentils provide plant-based protein and fiber, making the salad filling and nutritious.
- The lemon tahini dressing is creamy without dairy, offering a zesty, nutty flavor that ties all the ingredients together.
Lentil and Roasted Beet Salad with Lemon Tahini Dressing
A hearty vegetarian salad featuring roasted beets and protein-rich lentils, dressed in a creamy lemon tahini dressing for a fresh, healthy meal option.
- Prep time
- 20 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 3 medium beets, scrubbed and trimmed (about 1 pound / 450 g)
- 1 cup brown or green lentils, rinsed (200 g)
- 3 cups water or vegetable broth (720 ml)
- 1/4 cup tahini (60 ml)
- 2 tablespoons fresh lemon juice (30 ml)
- 1 tablespoon olive oil, plus extra for roasting (15 ml)
- 1 garlic clove, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach or mixed greens (60 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1/4 cup toasted walnuts or pecans, chopped (30 g) (optional)
Instructions
- Roast the Beets Preheat the oven to 400°F (200°C). Lightly coat the beets with olive oil and wrap each beet individually in foil. Place them on a baking sheet and roast for about 35-40 minutes, or until tender when pierced with a fork. Remove from oven and let them cool to room temperature before peeling and chopping into bite-sized cubes.
- Cook the Lentils While the beets are roasting, combine the lentils and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer gently until lentils are tender but not mushy, about 20-25 minutes. Drain any excess liquid and set lentils aside to cool slightly.
- Make the Lemon Tahini Dressing In a small bowl, whisk together the tahini, fresh lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and creamy. If the dressing is too thick, add water one teaspoon at a time until desired consistency is reached.
- Assemble the Salad In a large bowl, gently toss together the roasted beets, cooked lentils, fresh spinach or mixed greens, chopped parsley, and toasted nuts if using. Drizzle the lemon tahini dressing over the salad and toss lightly to combine.
- Serve Serve the salad immediately at room temperature or chill in the refrigerator for up to 1 hour before serving for a cooler option.
Helpful Tips
- To speed up beet cooking, you can boil beets instead of roasting them, but roasting enhances their natural sweetness.
- Make sure lentils are rinsed before cooking to remove any debris or dust.
- For a nut-free version, omit the toasted walnuts or pecans.
- Leftover salad can be tossed again with a little extra dressing before serving if it seems dry.
Storage and Make-Ahead
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate if storing for longer or if you prefer to dress the salad just before serving.
Beets and lentils should be fully cooled before refrigeration to maintain food safety.
Frequently Asked Questions
Can I make this salad vegan?
Yes, this salad is naturally vegan as it contains no animal products.
How do I store leftover lentils?
Cooked lentils should be cooled at room temperature, then stored in an airtight container in the refrigerator for up to 4 days.
Can I use canned lentils for this recipe?
Yes, you can substitute 1 can (about 15 ounces) of rinsed and drained lentils instead of cooking dried ones. Adjust seasoning as needed.
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