Description
This refreshing salad combines roasted beets, tender lentils, and fresh herbs in a zesty dressing, creating a nutritious dish that’s perfect for any occasion.
Ingredients
Scale
- 1 cup green or black lentils
- 3 cups water (for cooking lentils)
- 3 medium beets
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. In a pot, combine lentils and water. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20-25 minutes until tender but not mushy. Drain any excess water.
- Preheat 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 cooling before peeling.
- While lentils and beets cook, dice cucumber and thinly slice red onion. Soak onion slices in cold water for about ten minutes if desired.
- In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine cooked lentils, diced roasted beets, cucumber, onion slices, feta cheese, and parsley. Drizzle with dressing and toss gently until well combined.
- Transfer salad to serving plates or bowls. Garnish with extra feta and parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 6g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg