This hearty lentil and beetroot salad is perfect for the colder months, when root veggies are at their best. It’s fresh and full of flavor, while being more filling and substantial than a summery leafy salad. The walnuts add a delicious, nutty crunch, while the white cheese balances beautifully with the sweet roasted beetroot.
To make this recipe vegan, simply omit the cheese and replace with some creamy avocado.
Ingredients:
- 1 cup of puy lentils, cooked
- 4 medium-size beetroots, peeled and cubed
- 2 carrots, peeled and cubed
- 1 small red onion, finely chopped
- 1/4 cup of fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/2 cup toasted walnuts, broken into small pieces.
- Juice of 1/2 lemon
- 3 tablespoons of olive oil
- 1/4 cup crumbled feta or goat cheese (optional)
Instructions:
- Preheat the oven to 425°F.
- Line a large cookie sheet with baking parchment and scatter the beetroot and carrot on top.
- Sprinkle the veggies with salt and a drizzle of olive oil and make sure each cube is coated.
- Roast in the oven for 30-40 minutes until they are tender and caramelized.
- Assemble the salad. Combine the lentils with the roast veggies and red onion.
- Add the lemon juice and olive oil and mix well.
- Add most of the herbs, nuts and cheese if using and combine gently. Scatter the remaining herbs, nuts and cheese on the top.
- Enjoy!
