Lentil Beet Salad (Greek Inspired)
Lentil Beet Salad is a vibrant and nourishing dish that combines earthy lentils with sweet roasted beets, crunchy cucumbers, and creamy feta. Tossed in a zesty dressing, this salad is perfect for picnics or intimate gatherings, inviting you to savor every bite. Whether served as a side or a light meal, its colorful presentation promises to elevate any dining experience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting/Simmering
- Cuisine: Greek
Ingredients
Scale
- 1 cup green lentils
- 2 medium beets
- 1 cucumber
- ½ red onion
- ½ cup crumbled feta cheese
- ¼ cup olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Rinse the lentils under cold water. In a pot, combine with 3 cups of water and boil. Reduce heat and simmer for 20-25 minutes until tender.
- Preheat oven to 400°F (200°C). Wrap whole beets in foil and roast for 45-60 minutes until fork-tender. Cool, peel, and dice.
- Chop the cucumber and thinly slice the red onion; soak onion in cold water for 10 minutes.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper in a bowl.
- In a large bowl, combine lentils, diced beets, cucumber, drained onions, and feta cheese. Drizzle with dressing and toss gently.
- Chill for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 10mg
Keywords: For added creaminess, consider replacing feta with avocado or using chickpeas instead of lentils for a different texture.