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I first encountered a version of this Lentil Beet Salad at a small Greek restaurant tucked away in a coastal town, where the owner served it as part of a mezze platter. I was immediately struck by how something so simple could be so incredibly flavorful and visually stunning. The combination of textures – tender lentils, slightly firm beets, creamy feta, and crisp greens – created this perfect harmony in every bite. When I came home, I was determined to recreate it, experimenting with different herb combinations until I found the perfect balance of dill and parsley. What I love most about this recipe is how it transforms humble, inexpensive ingredients into something that feels truly special. The roasted beets add a natural sweetness that contrasts beautifully with the tangy feta and bright lemon dressing. Every time I make this salad, I'm reminded of that sunny afternoon by the Mediterranean, even when I'm eating it from a container at my desk during a busy workweek. It's become my proof that healthy eating doesn't have to be boring – sometimes the most nourishing foods are also the most delicious and beautiful.
Why I love this recipe
This Lentil Beet Salad has earned a permanent spot in my recipe rotation for so many reasons. First, it's incredibly nutritious without feeling like "health food" – the lentils provide plant-based protein and fiber, the beets are loaded with antioxidants, and the healthy fats from olive oil and feta keep you satisfied for hours. I love that it's a complete meal in itself, yet versatile enough to serve as a side dish. The make-ahead factor is huge for me – this is one of those rare salads that actually improves after sitting in the fridge for a day or two as the flavors meld together. The visual appeal never gets old either; those deep magenta and golden beet tones against the earthy lentils and bright green herbs make every serving feel like a special occasion. I appreciate how easily adaptable it is – you can swap herbs, add different cheeses, include nuts or seeds, or adjust the dressing to your taste. It's also a fantastic recipe for introducing people to lentils if they're skeptical – the combination of flavors and textures makes the lentils shine rather than just serving as a bland filler. Most importantly, this salad represents everything I believe about good food: it's wholesome, delicious, beautiful, and brings people together around the table.
What You Need From Your Kitchen
- Green or Brown Lentils: Rinse thoroughly and cook until tender but still firm, about 20-25 minutes in boiling water
- Fresh Beets: Wrap in foil and roast at 400°F for 40-50 minutes, then peel and cube into bite-sized pieces
- Feta Cheese: Crumble into chunks and fold gently into the salad at the end to maintain texture
- Fresh Arugula: Wash and dry thoroughly, tear into bite-sized pieces if leaves are large
- Fresh Dill and Parsley: Chop finely and mix into the salad for bright, herbal flavor
- Extra Virgin Olive Oil: Use high-quality oil as the base for the lemon vinaigrette dressing
- Fresh Lemon Juice: Squeeze from fresh lemons for the brightest flavor in the dressing
Let's Make These Together
- Roast the Beets
- Begin by preheating your oven and preparing the beets. Scrub them clean, wrap each one in foil, and roast until fork-tender. This step can be done in advance to save time. Once cooled, the skins will peel off easily, and you can cube them into beautiful, jewel-toned pieces that will be the star of your salad.
- Cook the Lentils
- While the beets roast, cook your lentils in boiling water until they're tender but still hold their shape – you don't want them mushy. The key is to drain them well and let them cool spread out on a baking sheet, which prevents them from becoming sticky and helps them absorb the dressing better later.
- Prepare the Dressing
- Whisk together your lemon vinaigrette while everything cools. This bright, tangy dressing is what brings all the components together, so don't skip on the fresh lemon juice or quality olive oil. The garlic and Dijon add depth and help emulsify the dressing beautifully.
- Combine and Toss
- In a large bowl, gently combine your cooled lentils, roasted beets, fresh greens, and herbs. Pour the dressing over everything and toss carefully to coat all the ingredients. The goal is to distribute the flavors evenly without smashing the beets or bruising the delicate greens.
- Finish with Feta
- Finally, fold in your crumbled feta cheese with a gentle hand. You want nice chunks of creamy, tangy cheese throughout the salad rather than having it all break down into tiny bits. Serve immediately or let it chill in the fridge where the flavors will meld together even more beautifully.
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Switch Things Up
I started making this salad during my meal prep Sundays, and it quickly became my go-to lunch throughout the week. The first time I roasted the beets, I was worried about the prep time, but I realized I could just wrap them in foil and let the oven do all the work while I prepared the lentils. Now I often roast extra beets on the weekend to have on hand. One week I ran out of feta and substituted goat cheese – equally delicious with a creamier texture. I've also tried this with red lentils for a softer texture, though I prefer the firmer bite of green lentils. Sometimes I'll add toasted walnuts for extra crunch, or swap the arugula for baby spinach depending on what's in my fridge. The dressing is incredibly versatile too – I often make a double batch and use it on other salads throughout the week. When I'm feeling fancy, I'll add some thinly sliced red onion that's been quick-pickled in the lemon juice for about 10 minutes. The best discovery was realizing this salad is perfect at room temperature, so I can pack it for lunch without worrying about keeping it cold.
Perfect Pairings
This Lentil Beet Salad pairs beautifully with grilled chicken or lamb for those wanting to add more protein, or serve it alongside falafel for a fully vegetarian Mediterranean feast. It's wonderful with warm pita bread and hummus for a complete lunch spread. For a heartier meal, serve it with quinoa or couscous on the side. The salad also complements grilled fish like salmon or sea bass perfectly – the bright lemon dressing echoes beautifully with seafood. For beverages, try it with a crisp white wine like Sauvignon Blanc, or a light rosé that won't overpower the delicate flavors. If you're serving this at a gathering, pair it with other mezze-style dishes like tzatziki, stuffed grape leaves, and roasted vegetables for a stunning Mediterranean spread that'll have everyone going back for seconds.
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Frequently Asked Questions
- → Can I use canned lentils instead of cooking them from scratch?
Yes, you can use canned lentils for convenience. You'll need about 3 cups of drained and rinsed canned lentils to replace the 1½ cups of dried lentils. Just make sure to rinse them thoroughly to remove excess sodium and any canned taste, then pat them dry before adding to the salad.
- → How do I prevent the beets from staining everything pink?
The best approach is to keep the beets separate until just before serving, or dress the lentils and greens first, then gently fold in the beets last. You can also use a mix of golden and red beets to minimize the staining effect while still getting beautiful colors in your salad.
- → Can this salad be made ahead of time?
Absolutely! This salad actually tastes better after sitting for a few hours or overnight as the flavors meld together. You can prep all components up to 2 days in advance and assemble the salad up to 4 days before serving. Store in an airtight container in the refrigerator, but you may want to reserve some fresh herbs and feta to add just before serving for the best presentation.
- → What can I substitute for feta cheese to make this vegan?
For a vegan version, you can use store-bought vegan feta cheese, or make a simple tofu feta by marinating crumbled firm tofu in lemon juice, olive oil, and herbs. Alternatively, add toasted pine nuts or sunflower seeds for a different texture and richness, or simply omit the cheese altogether and add more herbs and a sprinkle of nutritional yeast.
- → Can I use different colored beets in this recipe?
Definitely! Golden beets, candy cane (striped) beets, or a mix of different colored beets work beautifully in this salad. Golden beets won't stain the other ingredients, which some people prefer, and the variety of colors makes for an even more stunning presentation. Just remember that different varieties may have slightly different cooking times, so check each one individually for doneness.
- → How long will the leftovers keep?
This salad stores beautifully in an airtight container in the refrigerator for up to 4 days. In fact, the flavors improve as it sits and the ingredients marinate together. The lentils and beets hold up particularly well, though the greens may wilt slightly over time. If you know you'll be eating it over several days, consider keeping the greens separate and adding fresh ones to each portion.
Conclusion
This Lentil Beet Salad is everything you want in a healthy, satisfying dish – gorgeous colors, incredible flavors, and nutrients packed into every forkful. The combination of protein-rich lentils with the sweet earthiness of roasted beets creates a perfect balance that keeps you full and happy. Whether you're meal prepping for the week, bringing a dish to a potluck, or simply wanting to eat more plant-based meals, this salad delivers on all fronts. It holds up beautifully in the fridge for 3-4 days, and the flavors actually deepen over time as everything marinates together. Serve it as a light main course or a substantial side dish alongside grilled proteins – either way, you're in for a treat that's as nutritious as it is delicious!