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Lentil Beet Salad (Greek-Inspired)

A hearty Greek-inspired lentil beet salad bursting with Mediterranean flavors, protein, and color.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main, Salad
Cuisine: Greek, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1.5 cups cooked lentils brown or green
  • 3 medium beets roasted and diced
  • 0.5 red onion thinly sliced
  • 0.5 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill or oregano optional
Dressing
  • 3 tbsp olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard optional
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Whisk
  • Knife and cutting board

Method
 

  1. Cook lentils until tender, about 20–25 minutes. Drain and cool.
  2. Roast beets at 400°F (200°C) until soft, about 40 minutes. Peel and dice.
  3. Whisk together olive oil, lemon juice, vinegar, oregano, and mustard for the dressing.
  4. Combine lentils, beets, and onion in a large bowl. Toss with dressing.
  5. Add herbs and feta. Mix gently. Season with salt and pepper.
  6. Serve immediately or chill for 30 minutes to allow flavors to blend.

Notes

Best served chilled or at room temperature. Store up to 4 days in the fridge.