This roasted beet and lentil salad is a wholesome blend of earthy flavors, vibrant colors, and nourishing ingredients.
Packed with plant-based protein from lentils, fiber-rich beets, and heart-healthy fats from olive oil and walnuts, it’s both satisfying and energizing.
Naturally low in saturated fat and nutrient-dense, this salad makes an excellent choice for everyday cooking—whether for a quick dinner, meal prep, or a refreshing side dish.
Roasted Beet and Lentil Salad
Equipment
- 1 large baking sheet, lined with parchment
- 1 large saucepan with lid
- 1 Non-stick Skillet
- 2 Medium mixing bowls
- 1 Whisk or fork (for dressing)
- Measuring Cups and Spoons
Ingredients
For Roasted Beets:
- 5 –6 medium beets 600–700 g, peeled and cut into wedges
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
For the Salad:
- 1 cup 200 g dry black lentils
- 3 medium shallots finely diced
- 50 g smoked bacon diced
- 2 tablespoons fresh flat-leaf parsley chopped
- 25 g toasted walnuts coarsely chopped
- 1 –2 handfuls pomegranate seeds
For the Dressing:
- 4 tablespoons 60 ml extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup or honey
- Sea salt and freshly ground black pepper to taste
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. If you prefer, you can lightly grease the pan with a thin layer of olive oil instead of parchment.
- Season and Roast the Beets: Peel the beets and cut them into evenly sized wedges—this ensures they cook uniformly. Place the beet wedges on the prepared baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle generously with sea salt and freshly ground black pepper. Use your hands or a spatula to coat them well. Spread the pieces in a single layer so they roast instead of steaming. Roast in the oven for 25–30 minutes, tossing once halfway through, until the beets are tender when pierced with a fork but still hold their shape. Set aside once done.
- Cook the Lentils to Perfection: While the beets are roasting, place the dry black lentils in a large saucepan. Cover them with about three times their volume in water (1 cup lentils to 3 cups water). Bring the water to a gentle boil, then reduce the heat to medium and let the lentils simmer uncovered. Cook for 20–25 minutes, or until they are just al dente—soft but with a slight bite. Avoid overcooking, as mushy lentils will make the salad heavy. Once cooked, drain well using a fine-mesh strainer and transfer to a large serving bowl.
- Sauté the Shallots and Bacon: In a medium non-stick skillet, warm a small drizzle of olive oil over medium heat. Add the finely diced shallots and the diced smoked bacon. Sauté slowly, stirring often, until the bacon turns golden and slightly crispy and the shallots soften and caramelize, about 5–7 minutes. This step builds a smoky-sweet flavor base that balances beautifully with the earthy lentils. Once ready, pour the mixture directly into the bowl with the warm lentils.
- Whisk the Dijon Balsamic Dressing: In a small mixing bowl or a jar with a lid, combine 4 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and ½ teaspoon maple syrup or honey. Season with a pinch of sea salt and freshly cracked pepper. Whisk vigorously (or shake the jar) until the dressing is fully emulsified, glossy, and smooth. Taste and adjust the seasoning if needed.
- Assemble the Salad Base: Pour the prepared dressing over the warm lentil, shallot, and bacon mixture. Toss thoroughly so that the lentils absorb the vinaigrette while they are still slightly warm—this helps lock in flavor.
- Incorporate the Roasted Beets and Herbs: Gently fold in the roasted beet wedges, followed by the chopped parsley for freshness. Take care not to over-stir, as the beets may stain the lentils too much if mixed too aggressively.
- Add the Final Crunch and Burst: Just before serving, sprinkle in the toasted walnuts and pomegranate seeds. These add crunch, brightness, and a pop of color. Give the salad one final, gentle toss to distribute everything evenly.
- Serve and Enjoy: Serve the salad warm, slightly cooled, or even at room temperature. It works beautifully as a hearty side dish for roasted meats or fish, or as a stand-alone plant-forward meal. For meal prep, divide into airtight containers and store in the fridge—flavors deepen as it rests.
Notes
- Using both red and golden beets makes the salad more colorful and visually appealing.
- Black lentils (also called beluga lentils) hold their shape best, but French green lentils work as a substitute.
- Toasting walnuts before adding enhances their nutty flavor and crunch.
- If you prefer vegetarian, simply omit the bacon and add smoked paprika for a similar flavor profile.
- Dressing the lentils while warm helps them soak in more flavor.
- Pomegranate seeds add a refreshing burst, but dried cranberries can also be used.
Chef’s Secrets for Best Results
The success of this salad lies in balancing earthy, smoky, sweet, and tangy flavors.
One key secret is to roast the beets properly—don’t overcrowd the baking sheet, as they need space to caramelize rather than steam.
Another trick is dressing the lentils while they’re still warm, as this allows them to absorb the vinaigrette more deeply.
If you want extra flavor complexity, try marinating the roasted beets in a splash of balsamic before tossing them into the salad.
Finally, to maximize texture, wait until just before serving to add walnuts and pomegranate seeds so they remain crisp and fresh.
Serving Suggestions and Pairings
This roasted beet and lentil salad works wonderfully as a light yet satisfying main course, especially for lunch or a quick weeknight dinner.
To create a complete meal, pair it with crusty sourdough bread or a side of roasted vegetables.
It also makes an excellent side dish for roasted chicken, grilled fish, or lamb, thanks to its bright flavors and hearty texture.
For a vegetarian spread, serve it alongside hummus, pita, and a cucumber-yogurt dip.
A glass of crisp white wine or sparkling water with lemon pairs beautifully to cut through the richness.
Storage Tips and Meal Prep
This salad keeps well in the refrigerator for up to 3–4 days when stored in an airtight container.
For best results, store the walnuts and pomegranate seeds separately and add them just before serving to preserve crunch and freshness.
If meal prepping, portion into single-serve containers so flavors continue to meld but textures stay balanced.
To revive leftovers, drizzle with a touch of olive oil or an extra splash of balsamic vinegar before eating.
While it can be enjoyed cold, reheating is not recommended as the beets and lentils taste best at room temperature.
Frequently Asked Questions
1. Can I use canned lentils instead of dry?
Yes, canned lentils can be used as a shortcut. Be sure to rinse and drain them well before adding.
Keep in mind that canned lentils are softer and may not hold their shape as well as freshly cooked ones.
2. What’s the best substitute for bacon?
If you prefer vegetarian or don’t eat pork, omit the bacon entirely or replace it with smoked tempeh, sautéed mushrooms, or a dash of smoked paprika to mimic the savory depth.
3. Do I have to peel the beets before roasting?
Peeling is optional. If you prefer less prep, you can roast beets with the skin on and peel them afterward once cooled—the skin will slip off easily.
Peeling before roasting saves time later and gives a cleaner look.
4. Can I make the dressing ahead of time?
Absolutely. The Dijon balsamic vinaigrette can be prepared up to 5 days in advance and stored in a jar in the fridge. Just shake or whisk before using, as natural separation may occur.
5. Can I freeze the salad?
Freezing is not recommended, as lentils, roasted beets, and fresh herbs lose their texture when thawed.
It’s best to enjoy this salad fresh or from refrigerated storage within a few days.
