Description
Experience a colorful blend of earthy lentils and sweet roasted beets, tossed with fresh herbs and zesty lemon. This refreshing salad is perfect for any occasion.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium-sized fresh beets
- 1/2 red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley (or mint)
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, reduce heat to low, and simmer uncovered for 20-25 minutes until tender but not mushy. Drain excess water.
- Preheat the oven to 400°F (200°C). Wrap whole beets in aluminum foil and roast on a baking sheet for about an hour or until fork-tender. Allow to cool slightly, peel the skin off, and chop into bite-sized pieces.
- Finely chop the red onion and set aside. If using, chop fresh parsley or mint at this stage.
- In a large mixing bowl, combine cooked lentils, roasted beet pieces, chopped onion, crumbled feta cheese, and parsley.
- Drizzle with olive oil and lemon juice. Toss gently until well combined. Season with salt and pepper to taste.
- For best flavor, let the salad chill in the fridge for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 10mg