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–+ servings

Lentil Beet Salad (Greek Inspired)

This vibrant salad combines earthy lentils and sweet roasted beets with fresh herbs, feta cheese, and a tangy dressing, bringing a taste of Greece to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup green or brown lentils rinsed
  • 2 medium beets washed and trimmed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 medium red onion finely chopped
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
For the Topping
  • 1 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet.
  2. Roast the beets for about 30-40 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and dice.
Cook the Lentils
  1. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce to a simmer.
  2. Cook for about 20-25 minutes until tender. Drain and let cool.
Prepare the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the cooled lentils, diced beets, cucumber, cherry tomatoes, and red onion.
  2. Drizzle the dressing over the salad and toss gently to combine.
Add Toppings
  1. Sprinkle the crumbled feta cheese and chopped parsley over the salad before serving.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 300mgFiber: 8gSugar: 6g

Notes

For added flavor, you can include olives or avocado in the salad. This dish can be served cold or at room temperature.

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