Lentil and Roasted Beet Salad with Balsamic Glaze
Looking for a vibrant and nourishing dish that will brighten up your meal? This lentil and roasted beet salad is just what you need! Packed with earthy flavors from the lentils and the sweetness of roasted beets, it’s a perfect blend of nutrition and taste. Not only is it visually stunning, but this salad is also incredibly satisfying and makes for a delightful side or main dish. The balsamic glaze adds a tangy, sweet finish that perfectly complements the earthy vegetables and creamy feta. Whether served warm or chilled, this salad is a sure crowd-pleaser that brings a burst of color and flavor to any table.
Ingredients
- 1 cup green or brown lentils, rinsed
- 3 medium beets, roasted and diced
- 1/2 red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the Lentils: In a pot, combine lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes or until tender. Drain and set aside.
- Prepare the Beets: If not using pre-roasted beets, wrap each beet in foil and roast in a 400°F (200°C) oven for about 45-60 minutes until tender. Once cooled, peel and dice.
- Mix the Salad: In a large bowl, combine cooked lentils, diced roasted beets, red onion, walnuts, and feta cheese if using.
- Dress the Salad: Drizzle olive oil and balsamic glaze over the salad. Season with salt and pepper to taste. Toss gently to combine all ingredients.
- Serve: Garnish with fresh parsley and serve immediately, or chill in the refrigerator for 30 minutes for flavors to meld.
Cook’s tips
- Roast the beets ahead of time to save prep time—they keep well in the fridge for up to 5 days.
- For extra flavor, toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then chop.
- If you prefer a softer texture, let the salad sit for 10 minutes after dressing so the lentils absorb the flavors.
- Use a high-quality balsamic glaze for best results; if you only have balsamic vinegar, reduce it in a saucepan until syrupy.
Substitutions
- Use canned lentils (rinsed) instead of dried to cut cooking time.
- Swap feta cheese for goat cheese or omit for a dairy-free version.
- Replace walnuts with pecans or sunflower seeds for a different crunch.
- Substitute balsamic glaze with a mixture of balsamic vinegar and a touch of honey.
- Use golden beets or candy-striped beets for a milder, sweeter flavor.
Storage & reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, but the beets may bleed—toss gently before serving. No reheating needed; enjoy cold or at room temperature.
Frequently asked questions
Can I use pre-cooked lentils from the store?
Yes, you can use canned or vacuum-sealed cooked lentils. Just rinse and drain them well before adding to the salad. Adjust the seasoning as they may already contain salt.
How do I know when beets are fully roasted?
Beets are done when a fork or knife slides easily into the center. Depending on size, this can take 45-60 minutes at 400°F (200°C). Let them cool before peeling.
Can I make this salad ahead of time?
Absolutely! You can prepare all components in advance and toss them together just before serving. However, if you dress the salad too early, the lentils may soften and the beets can stain—consider adding the dressing right before eating.
What can I serve with this salad?
This salad works well as a side with grilled chicken, fish, or as a main course topped with a fried egg or extra feta. It also pairs nicely with crusty bread.
