Lentil Salad with Baby Beets Feta
This vibrant Lentil Salad with Baby Beets and Feta is a feast for both the eyes and the palate, perfect for a light yet satisfying meal. Packed with earthy green or brown lentils, sweet roasted baby beets, creamy crumbled feta, and peppery arugula, this dish is dressed with a tangy homemade Dijon-honey vinaigrette that ties every bite together. Toasted walnuts add a delightful crunch, while fresh parsley provides a hint of brightness. Ready in just 40 minutes, this nutrient-rich salad is ideal for a quick lunch or an elegant side dish, offering a harmonious balance of flavors and textures. Serve it with crusty bread for a heartier option or on its own for a wholesome, vegetarian delight.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 cups Water
- 8 small Baby beets, cooked and peeled
- 1 cup Feta cheese, crumbled
- 4 cups Arugula or mixed greens
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Walnuts, toasted and chopped
Instructions
Rinse the lentils thoroughly under cold water and place them in a medium saucepan with 3 cups of water.
Bring the water to a boil, reduce the heat to a simmer, and cook the lentils for 20-25 minutes, or until tender but not mushy. Drain and set aside to cool.
While the lentils are cooking, prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl. Set aside.
Slice the cooked and peeled baby beets into halves or quarters, depending on their size.
In a large salad bowl, combine the cooled lentils, sliced baby beets, and arugula or mixed greens.
Drizzle the vinaigrette over the salad and toss to combine, ensuring the dressing coats all the ingredients evenly.
Sprinkle the crumbled feta cheese, chopped parsley, and toasted walnuts over the salad.
Gently toss the salad once more to distribute the toppings, or leave them on top for presentation.
Serve immediately as a light meal or pair with crusty bread for a more filling dish.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 45.5 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1487 mg | 114% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2835 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
