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Roasted Beetroot & Lentil Salad with Feta, Pomegranate & Balsamic Vinaigrette

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 2 people
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Salad, lentils, beets, feta, tomato
Ingredients
Salad Ingredients
  • 200 g lentils, green or puy, rinsed
  • 2 medium beets, peeled, boiled and diced in ¾-inch (2 cm) cubes
  • 1 medium onion, finely diced
  • 1 garlic, minced
  • 1 large ripe tomato, cut into wedges
  • 1/2 pomegranate, seeds only
  • 100 g feta, cut into ½-inch (1 cm) cubes
  • 2 handfuls arugula
  • 2 tsp herbes de Provence
  • Olive oil, salt & pepper
Vinaigrette Dressing
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp whole-grain mustard
  • 1 tsp honey
  • Salt & pepper
Instructions
  1. Roast the Beets
    If your beets are pre-boiled: Dice into ¾-inch (2 cm) cubes, toss with 1 Tbsp olive oil, the Herbes de Provence, a pinch of salt, and pepper. Spread on a sheet pan and roast 15 minutes to warm through and caramelize the edges.
    If raw: Wrap whole peeled beets in foil and roast 40–50 minutes until fork-tender. Cool, then dice. Let cool to room temperature.
  2. Cooking the Lentils
    Heat 1 tbsp olive oil in a medium pot over medium heat. Add all but 1-2 tbsp of the diced onion and the minced garlic; season with salt and pepper. Cook 3–4 minutes until soft and translucent. Stir in the rinsed lentils, then add 3 cups (6-7 dl) cold water (or follow package ratio). Bring to a simmer, cover partially, and cook 18–22 minutes until al dente. Drain any excess water, spread on a plate to cool 15 minutes. When cool stir in the reserved raw onion for crunch.
  3. Make the Vinaigrette
    Combine all dressing ingredients in a small jar. Shake hard for 10-20 seconds until thick and emulsified. Taste and adjust seasoning.
  4. Assemble the Salad
    On each plate (or in a large bowl), start with a handful of arugula. Spoon over the cooled lentils, then scatter roasted beet cubes, tomato wedges, feta and pomegranate seeds. Drizzle generously with vinaigrette. Enjoy!