Lunch / French-inspired
Roasted Beet Lentil Salad
Warm roasted beetroot and green lentils meet a mustard-balsamic dressing, with arugula and walnuts added just before serving.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains tree nuts, including any nut milk or nut butter listed.
- Contains mustard.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 200°C (400°F). Toss beetroot with 20 ml oil and half the salt and roast for 35–40 minutes until tender.
Whisk remaining oil, balsamic vinegar, mustard, salt and pepper.
Toss warm beetroot and lentils with the dressing.
Cool slightly, then fold in arugula and walnuts just before serving.
0 of 4 steps complete
A little kitchen know-how
- Cut beetroot evenly so the cubes finish roasting together.
Make it yours & keep it well
Use pumpkin seeds instead of walnuts for a variation without tree nuts.
Storage: Refrigerate the beetroot-lentil mixture for 3 days; add arugula and walnuts at serving time.
Estimated nutrition per serving
390 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate the beetroot-lentil mixture for 3 days; add arugula and walnuts at serving time.
Can I adapt this plant-based recipe?
Use pumpkin seeds instead of walnuts for a variation without tree nuts.
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