Roasted Beet and Lentil Salad
A vibrant, protein-rich salad featuring roasted beets, black lentils, caramelized shallots, smoky bacon, walnuts, and juicy pomegranate seeds, all tossed in a tangy Dijon balsamic vinaigrette. Nutritious, hearty, and full of texture, this Mediterranean-inspired dish is perfect as a light main or a colorful side.
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.
