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lentil salad recipe With Roasted Beet Cubes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (Vegan option)
Description
This lentil salad with roasted beet cubes offers vibrant flavor and satisfying texture. Sweet, earthy beets meet tender lentils and tangy feta for a wholesome and quick meal.
Ingredients
- 1 cup dry brown or green lentils
- 2 medium fresh beets, about 1 pound (450 g), cubed
- 0.5 cup (60 g) crumbled feta cheese, or plant-based feta
- 0.25 cup (30 g) finely diced red onion, or sweet onion
- 0.25 cup (15 g) chopped fresh dill or parsley
- 1 large lemon, juiced
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) red wine vinegar, or apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Roast Beets: Preheat oven to 400(degree)F (200(degree)C). Toss cubed beets with 1 tbsp olive oil, a pinch of salt, and pepper on a large sheet pan. Roast until tender and slightly caramelized (20-25 minutes).
- Cook Lentils: Rinse 1 cup lentils. Combine with 3 cups (710 ml) water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low and simmer gently until tender but still hold their shape (about 20 minutes). Drain any excess liquid.
- Prepare Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lemon juice from one lemon, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, salt, and pepper until well combined and slightly emulsified.
- Assemble Salad: In a large bowl, combine the cooked lentils, roasted beets, finely diced red onion, and fresh herbs. Pour the dressing over the ingredients; toss gently to coat everything evenly. Finally, fold in the crumbled feta cheese. Serve warm or at room temperature.
Notes
For enhanced nutrition, use organic lentils and beets, grass-fed feta, and quality extra virgin olive oil. For dietary needs: omit lentils/add greens for keto/low-carb; use plant-based feta/honey-free Dijon for vegan; practice portion control for beets/avoid added sugars for diabetic-friendly. Beets are best in fall/winter. Fresh herbs are preferred. Appliance conversions: air fry beets at 375(degree)F (190(degree)C) for 15-20 minutes; Instant Pot lentils (1 cup lentils, 2.5 cups water) high pressure 8-10 minutes with 10-minute natural release. Troubleshooting: add water for undercooked lentils; increase oven temp or air fry for crisper beets; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (200 g)
- Calories: 360 calories
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 12 g
- Protein: 17 g
- Cholesterol: 15 mg