Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Lentil salad with roasted beets served
Nutritious and fresh salad combination of beets and lentils

Roasted Beet & Lentil Salad with Balsamic Vinaigrette

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers Salads
The meeting of earthy lentils and beets sweetened by roasting creates a classic winter flavor harmony in this salad. Roasted vegetables always have a more concentrated flavor than boiled ones, so the beet's caramelizing sugars perfectly counterbalance the peppery character of arugula and the acidity of balsamic vinegar.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet for roasting beets
  • Parchment paper
  • Large mixing bowl
  • Strainer for lentils
  • Sharp knife and cutting board

Allergen Information

⚠️ None

Instructions

1 ✓

Preheat oven to 400°F (200°C). Wash beets, peel, and cut into 1-inch cubes or wedges.

Tip: Use rubber gloves to peel beets if you don't want them staining your hands.
2 ✓

Toss beets with 1 tablespoon olive oil and a pinch of salt. Spread on a parchment-lined baking sheet.

Tip: Don't overcrowd the sheet, or the veggies will steam, not roast. Hot air needs to circulate in the gaps.
3 ✓

Roast beets for 25-30 minutes until fork-tender and edges slightly browned.

Tip: Roasting concentrates vegetable sugars, making them sweeter and tastier. (Caramelization).
4 ✓

Meanwhile, slice red onion paper-thin and soak in cold water for 10 minutes.

Tip: Cold water draws out pungent sulfur compounds, keeping it crunchy but less overpowering.
5 ✓

Make the dressing: in a small jar, shake remaining 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until thick and creamy.

Tip: Mustard not only adds flavor but helps stabilize the oil and vinegar mix. (Emulsification).
6 ✓

In a large bowl, mix drained lentils, warm roasted beets, drained onions, and chopped parsley.

Tip: If you mix lentils with dressing while still warm, starch granules absorb flavors better. (Absorption).
7 ✓

Pour dressing over, toss, then mix in fresh arugula just before serving so it doesn't wilt.

Tip: Acidic dressing breaks down leaf structure, so add green leaves at the very last moment.

Recipe FAQ

Can I use canned lentils?
Yes, canned lentils speed up the process. Rinse thoroughly before use to remove the taste of canning liquid.
How long does it keep?
It stays good in the fridge for 2-3 days; flavors even meld better by the next day, though arugula may wilt slightly.

Ingredients

  • 1 cup Cooked Lentils (or 1/2 cup dried, cooked)
  • 3 medium Raw Beets
  • 3-4 oz Fresh Arugula
  • 1 medium Red Onion
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper