Best 10 Lentil Salad With Beets Recipes

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Lentil salad with beets is a delicious and nutritious dish that can be enjoyed as a main course or a side dish. Lentils are a good source of protein, fiber, and iron, while beets are a good source of vitamins and minerals. This salad is also a good source of antioxidants, which can help protect your cells from damage. If you are looking for a healthy and satisfying salad, lentil salad with beets is a great option.

Here are our top 10 tried and tested recipes!

BEET AND LENTIL SALAD



Beet and lentil Salad image

The sweet slightly crisp beets, paired with the little gem-like beluga lentils, a pop of crunchy watermelon radish slices, topped with creamy Greek feta and fresh herbs. With the final adornment of lemon olive oil dressing and a sprinkle of walnuts.

Provided by Sarah

Categories     Salad

Number Of Ingredients 11

4 cooked medium-sized beets*
2 cup cooked beluga lentils* (black lentils)
2 scallions (sliced)
2 watermelon radishes or 4 regular radishes (thinly sliced and halved)
1/3 cup walnut (roasted, chopped)
2 handfuls parsley (chopped)
2 handful of mint (chopped)
1 lemon juiced or 1/4 cup lemon juice
1/4 cup olive oil
Greek feta cheese
salt and pepper

Steps:

  • Chop cooked beets into large bit-sized pieces.
  • In a large bowl combine beets and lentils. Add half the mint, parsely, and green onions. Mix together.
  • Add the lemon juice, olive oil, salt, and pepper. Mix and taste the salad to ensure the flavours are to your liking, but keep in mind the flavour will develop more once the salad has sat for a bit.
  • Add the salad to the serving bowl. Add the radishes, rest of the herbs, greek feta and walnuts.
  • Enjoy!

BEET AND LENTIL SALAD WITH CHEDDAR



Beet and Lentil Salad With Cheddar image

This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.

Provided by Hetty McKinnon

Categories     dinner, lunch, weekday, beans, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups French green lentils, rinsed
1 garlic clove, smashed
Kosher salt and black pepper
2 cups arugula leaves
1/2 cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
4 ounces extra sharp Cheddar, roughly crumbled
1/4 cup roasted hazelnuts, roughly chopped
1 small garlic clove, grated
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or brown sugar
1/2 teaspoon Dijon mustard

Steps:

  • Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
  • While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

LENTIL BEET SALAD



Lentil Beet Salad image

This vegan lentil beet salad is colorful, hearty, and so nutrient-dense! A lovely salad on its own, and even better with (or on) a slice of toast.

Provided by Gena Hamshaw

Categories     main     Salad     side

Time 1h

Number Of Ingredients 12

4 medium or 3 large beets, trimmed and scrubbed
olive or avocado oil, for rubbing the beets
1 cup (200 g) dry lentils, picked over and soaked for 1 hour ((you can use French, brown, green, pardina, or beluga lentils))
A few handfuls torn baby arugula leaves
2 tablespoons snipped chives ((optional))
Fresh bread or toast, for serving
4 tablespoons olive oil
2 teaspoons Dijon mustard
1 1/2 tablespoons champagne, sherry, or red wine vinegar ((substitute lemon juice))
1/2 teaspoon fine salt
1 small, finely minced garlic clove ((optional))
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400F. Rub all of the beets with a light coating of olive oil. Wrap each beet tightly in foil or parchment. Roast the beets for 45 minutes-1 hour, or until they're buttery tender when pierced with a knife. When the beets have cooled for about fifteen minutes, run them under cold water while you slip off their skins. The skins should come off easily. Chop the roasted, skinned beets into pieces that are about 1" (or a little smaller).
  • While the beets are roasting, bring a pot of water to boil. Drain the lentils of their soak water, then add them to the pot. Reduce the heat to medium low and simmer the lentils for 25-30 minutes, or until they're tender but still hold their shape. Drain the lentils, taking care to remove as much cooking water as possible so that they're not watery when you add them to the salad.
  • In a small bowl, whisk together the dressing ingredients.
  • Add the prepared beets, lentils, and dressing to a large mixing bowl. Toss to combine. Add the baby arugula and chives, if using. Toss again, gently. Serve the lentil beet salad with your favorite toast or bread.

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING



Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing image

Provided by Amelia Freer

Categories     Low Fat     Kid-Friendly     Dinner     Lunch     Lentil     Beet     Summer     Healthy     Vegan     Hazelnut     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 2-3

Number Of Ingredients 15

For the salad:
1 cup Puy lentils, rinsed
2 3/4 cup filtered water
Sea salt
3 cooked beetroot, cut into small cubes
2 spring onions, finely sliced
2 tablepoons hazelnuts, roughly chopped
A handful of fresh mint, roughly chopped
A handful of fresh parsley, roughly chopped
For the ginger dressing:
3/4-inch cube of fresh ginger, peeled and roughly chopped
6 tablepoons olive oil
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Pinch of sea salt and freshly ground black pepper

Steps:

  • 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
  • 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
  • 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
  • 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
  • 5. Drizzle the dressing over the salad and serve.

LENTIL SALAD WITH BEETS



Lentil Salad with Beets image

This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 17

1 medium onion, quartered
1 carrot, quartered, plus 1/4 cup very finely chopped carrot
1 stalk celery, quartered
2 dried bay leaves
5 cups water
1 1/2 cups dried French green lentils
5 medium beets, scrubbed
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1/2 teaspoon honey
Pinch of sugar
1/2 cup extra-virgin olive oil
2 thick slices slab bacon, very finely chopped
Coarse salt and freshly ground pepper
1 tablespoon red-wine vinegar
4 cups mixed salad greens
4 half-inch-thick slices fresh goat cheese, optional

Steps:

  • In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings.
  • Meanwhile, place beets in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove saucepan from heat. Remove beets from water, and set aside until cool enough to handle, reserving cooking liquid. Peel, and return beets to cooking liquid until ready to serve.
  • Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slowly add 6 tablespoons extra-virgin olive oil; set aside.
  • In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the finely chopped carrot and bacon. Cook until the color of the bacon has changed, about 1 minute. Add the cooked lentils, and season with salt and pepper. Cook until the lentils are heated through. Drizzle with red-wine vinegar, and stir to combine. Transfer lentils to a medium bowl.
  • Place greens in a medium bowl. Drizzle with vinaigrette, tossing to combine. Divide greens among four plates. Top with warm lentils. Place a slice of goat cheese on the lentils. Slice beets and arrange around the perimeter of the plates; serve immediately.

LENTIL SALAD WITH BEETS AND BACON



Lentil Salad with Beets and Bacon image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 6-ounce piece slab bacon, rind removed
1 sprig thyme
1 bay leaf
8 black peppercorns
4 cloves garlic, smashed
1/2 cup dried French green lentils
Kosher salt
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1 8-ounce package vacuum-sealed cooked beets, roughly chopped
Freshly ground pepper
2 small heads baby lettuce and/or frisee, torn into large pieces
1 Belgian endive, cut into large pieces
1 small shallot, minced
2 tablespoons chopped fresh parsley
8 to 10 fresh chives, cut into pieces

Steps:

  • Chop about two-thirds of the bacon into 1/4-inch pieces; set aside. Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine. Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes. Drain, discarding the cheesecloth bundle and bacon; let cool.
  • Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes. Drain on paper towels; set aside.
  • Make the dressing: Whisk the mustard and vinegar in a large bowl. Slowly whisk in the olive oil until emulsified. Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper.
  • Assemble the salad: Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss. Top each serving with some beets.

WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE



Warm Lentil Salad with Roasted Beets and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Yield 4 Servings

Number Of Ingredients 27

1 medium Spanish onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried French green lentils
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 pound slab bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar
4 cups frisee or mixed greens
Sherry Vinaigrette, recipe follows
4 slices goat cheese
French bread, for serving
Roasted Beets, recipe follows
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil

Steps:

  • Begin by roasting the beets.
  • Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
  • Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
  • To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
  • Preheat oven to 375 degrees F.
  • Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
  • Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

LENTIL SALAD WITH BEETS AND GINGER



Lentil Salad With Beets and Ginger image

Provided by Florence Fabricant

Categories     dinner, lunch, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 cups lentils, preferably French Le Puy
3 medium beets
3 tablespoons extra virgin olive oil
1 teaspoon minced fresh ginger
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
  • While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
  • Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
  • Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams

LENTIL SALAD WITH BABY BEETS & FETA



Lentil Salad With Baby Beets & Feta image

A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils.

Provided by Mandy

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 cup French lentils
3 cups water
1 bay leaf
450 g baby beets, drained & cut in half
1/2 cup red onion, finely sliced
1/2 cup Italian parsley, chopped
1/2 cup coriander leaves, chopped
1 garlic clove, minced
salt & pepper
3 tablespoons olive oil
1 tablespoon grainy mustard
2 tablespoons lemon juice
1/2 cup feta cheese, crumbled

Steps:

  • Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
  • Drain & remove bay leaf.
  • Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
  • Toss the dressed lentils together with the onion, beets, parsley & coriander.
  • Top with crumbled feta.

Nutrition Facts : Calories 739, Fat 31.2, SaturatedFat 8.9, Cholesterol 33.4, Sodium 709.2, Carbohydrate 86.6, Fiber 18.3, Sugar 19.1, Protein 34.4

RED LENTIL SALAD WITH FETA AND BEETS



Red Lentil Salad With Feta and Beets image

This is a great main dish salad; the unusual combination really works! It is healthy, satisfying, and lovely to look at. From the magazine, "Food & Wine".

Provided by blucoat

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 small beets (3/4 pound)
1/4 cup grapeseed oil
1 tablespoon minced shallot
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper
1 cup red lentil (7 ounces)
2 tablespoons chopped parsley
6 ounces arugula, leaves torn into bite-size pieces (1 large bunch)
2 1/2 ounces feta cheese, preferably French, crumbled (1/2 cup)

Steps:

  • Preheat the oven to 350°. Wrap the beets in foil and roast them for about 45 minutes, or until tender; let cool. Peel the beets and cut them into wedges.
  • In a medium skillet, heat the grapeseed oil until shimmering. Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute. Add the cumin and fennel seeds and cook just until fragrant. Remove from the heat and whisk in the balsamic vinegar, lemon juice and cayenne. Season with salt and pepper and whisk until the vinaigrette is emulsified.
  • Bring a medium saucepan of lightly salted water to a boil. Add the lentils and cook just until tender, about 5 minutes. Drain the lentils and transfer to a bowl. Toss the lentils with half of the vinaigrette and let cool. Stir in the parsley.
  • Toss the arugula and beets with the remaining vinaigrette and season with salt and pepper. Mound the salad on dinner plates and spoon the lentils on top. Garnish with the feta and serve.

Nutrition Facts : Calories 374.8, Fat 19.2, SaturatedFat 4.4, Cholesterol 16.7, Sodium 265.2, Carbohydrate 37.1, Fiber 7.1, Sugar 5.8, Protein 16.9

Tips for Making the Best Lentil Salad with Beets

  • Cook the lentils perfectly: For the perfect texture, rinse the lentils well before cooking. Use a 2:1 ratio of water-to-lentils and bring to a boil. Then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape.
  • Roast the beets to perfection: Scrub the beets well, then toss them with olive oil, salt, and pepper. Roast at 400°F for 45-60 minutes, or until they are tender and slightly caramelized.
  • Make a flavorful vinaigrette: Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create a simple but delicious vinaigrette.
  • Assemble the salad: Combine the cooked lentils, roasted beets, chopped walnuts, crumbled feta cheese, and fresh herbs in a large bowl. Drizzle with the vinaigrette and toss to coat. Serve immediately or chill for later.

Conclusion

This lentil salad with beets is a delicious, healthy, and colorful dish that is perfect for any occasion. It's packed with protein, fiber, and vitamins, and it's also a good source of iron and folate. The roasted beets add a sweet and earthy flavor, while the walnuts and feta cheese add a nice crunch and tang. The vinaigrette ties all the flavors together perfectly. Whether you're serving it as a main course or a side dish, this lentil salad is sure to be a hit.

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