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–+ servings

Roasted Beet & Lentil Salad

This roasted beet and lentil salad has crunchy pistachios, plenty of herbs, and an orange balsamic vinaigrette. An easy grain salad that’s perfect for winter!
Serves 4-6
Print Recipe Pin Recipe
Course Grain Salad
Servings 4

Ingredients
  

  • 3 beets
  • Avocado oil
  • ½ cup French green lentils
  • 1 carrot
  • 1 bunch parsley about 1-2 cups, packed
  • 1 small package dill about ½ cup, lightly packed
  • ¼ cup pistachios

Orange Balsamic Vinaigrette

  • ¼ cup orange juice about half an orange
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • Zest from 1 orange
  • 1 small clove garlic minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Preheat the oven to 400° Fahrenheit. Place two pieces of aluminum foil and a sheet of parchment paper on a small baking sheet. Set aside.
  • Trim the tops of the beets just below the stems and trim off the skinny root end. Give the beets a good rinse to remove any dirt. Pat them dry.
  • Drizzle a bit of oil on the parchment paper and place the beets flat-side down clustered together in the oil. Drizzle a bit more oil over the tops and sprinkle generously with salt. Wrap the beets with parchment paper and aluminum foil to create an enclosed packet.
  • Place the wrapped beets on the baking sheet in the preheated oven and roast for 45 minutes. The beets should be fork-tender when done. Remove from the oven, carefully unwrap, and allow to cool enough to handle.
  • While the beets are roasting, cook the lentils. Add the lentils to a medium pot and cover with a couple of inches of water. Bring to a boil, then cover and reduce heat to a simmer. Cook the lentils for 15-20 minutes, until tender but not mushy. Drain the lentils and return to the pot.
  • Make the vinaigrette by combining the olive oil, orange juice and zest, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a small canning jar. Secure the lid and shake vigorously to combine.
  • Toss the still-hot lentils with ½ cup of the vinaigrette and let cool to room temperature.
  • Prepare the rest of the salad by peeling and grating the carrot, mincing the herbs, and roughly chopping the pistachios.
  • Once the beets are cool enough to handle, take a paper towel and rub the skin away from the beets. It should come off easily. Dice the peeled beets into a ½-inch dice.
  • Combine all the salad ingredients in a large bowl and toss. Add more vinaigrette, if desired, and adjust salt and pepper, to taste.
  • Serve immediately or store in the fridge until ready to serve. The flavors only get better as they sit, so this is a perfect dish to make ahead. Leftovers can be stored in the fridge for up to 4 days.
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