Description
Experience a burst of Mediterranean flavor with this Vibrant Lentil Beet Salad. Combining earthy roasted beets, nutty green lentils, and zesty feta cheese, this colorful dish is perfect for summer gatherings or light lunches. Each bite is a delightful celebration of freshness and nutrition that will elevate any occasion.
Ingredients
Scale
- 1 cup red beets, roasted and cubed
- 1 cup French green lentils, rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ¼ medium red onion, thinly sliced
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh dill or parsley, chopped
Instructions
- 1. Cook the lentils: Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water and bring to a gentle boil over medium heat. Simmer until tender (about 20-25 minutes). Drain and let cool.
- 2. Prepare the beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for about 45-60 minutes until tender. Allow to cool before peeling and cubing.
- 3. Chop vegetables: Dice cucumber and halve cherry tomatoes.
- 4. Combine ingredients: In a large bowl, mix cooked lentils, cubed beets, cucumber, cherry tomatoes, sliced red onion, and crumbled feta.
- 5. Dress the salad: Drizzle olive oil and lemon juice over the mixture. Add fresh herbs and toss gently to combine.
- 6. Chill & serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting/Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg