The Zesty Lentil Salad with Roasted Beets & Blood Oranges Recipe

Lentil salads burst with unexpected flavor combinations that upgrade humble ingredients into culinary magic.

Mediterranean-inspired dishes often celebrate earthy legumes and bright, seasonal produce.

These vibrant recipes blend textures and colors in surprising ways.

The humble lentil becomes a canvas for creative cooking techniques that elevate simple ingredients.

Robust and nutritious, this particular salad promises a delightful sensory experience with each carefully balanced bite.

Hearty lentils provide a satisfying foundation for tangy citrus and sweet roasted vegetables.

Fresh herbs and zesty dressing will make this dish a standout at any gathering.

Lentil Salad with Roasted Beets and Blood Oranges That Pops

• Savor Colorful Nutrition: This vibrant lentil salad bursts with nutritional powerhouses like protein-packed lentils, antioxidant-rich beets, and vitamin C-loaded blood oranges, creating a wholesome meal that delights both taste buds and health goals.
• Experience Texture Symphony: The recipe masterfully blends crunchy slivered almonds, tender roasted beets, creamy goat cheese, and soft lentils, delivering a delightful contrast of textures in every delicious bite.
• Craft Effortless Elegance: With straightforward preparation steps and minimal cooking techniques, this recipe transforms simple ingredients into a sophisticated salad that looks and tastes like a gourmet restaurant creation, perfect for impressing guests or enjoying a quick, elegant lunch.

Ingredients That Blend Earthy, Sweet, and Tart

• Beets: Sweet root vegetable with earthy flavor, select firm and smooth beets without blemishes.

• Lentils: Hearty legume providing protein and texture, choose dried green or brown lentils for best results.
• Arugula: Peppery salad green with a fresh, slightly bitter taste.
• Fresh Goat Cheese: Creamy and tangy cheese that adds richness to the salad.
• Parsley: Fresh herb with bright green color and clean flavor for garnishing.

• Blood Oranges: Sweet-tart citrus with beautiful deep red color, select ripe and heavy oranges.
• Slivered Almonds: Crunchy nut that provides texture and nutty flavor.

• Olive Oil: Smooth cooking oil for roasting and dressing.
• Honey: Natural sweetener for balancing flavors.
• Salt and Pepper: Basic seasonings for enhancing overall taste.

Steps for Assembling a Salad with Bold Layers

Step 1: Prepare The Oven

Preheat the oven to 350°F (180°C) using static heat setting.

Step 2: Prepare Beets

• Peel the beets
• Cut beets into quarter-sized pieces
• In a mixing bowl, combine beet pieces with: Olive oil, Honey, Salt, Pepper

Step 3: Roast Beets

Place prepared beets in the oven and roast for 35-40 minutes until they become tender in the center.

Step 4: Cook Lentils

• Rinse lentils thoroughly
• Place lentils in a pot with unsalted water
• Simmer and cook for approximately 20 minutes
• Drain cooked lentils
• Season with salt and pepper to taste

Step 5: Prepare Oranges

Peel blood oranges and slice them into thin segments.

Step 6: Create Vinaigrette

Mix all vinaigrette ingredients in a small bowl until well combined.

Step 7: Chop Fresh Herbs

Finely chop fresh parsley.

Step 8: Assemble Salad

• Arugula
• Cooked lentils
• Roasted beets
• Orange slices
• Crumbled fresh goat cheese
• Slivered almonds
• Chopped parsley

Step 9: Finish And Serve

• Drizzle vinaigrette over the salad
• Gently toss ingredients
• Serve immediately and enjoy

Tips to Roast Beets Without Losing Color

• Select Fresh Ingredients: Choose firm, deeply colored beets and ripe, juicy blood oranges for maximum flavor and vibrant presentation.
• Roast Beets Perfectly: Cut beets uniformly to ensure even cooking and brush generously with honey for caramelized edges and enhanced sweetness.
• Cook Lentils Carefully: Watch lentils closely during simmering to prevent overcooking, aiming for a tender yet slightly firm texture that holds its shape.
• Balance Vinaigrette Flavors: Taste and adjust vinaigrette seasoning gradually, ensuring a harmonious blend of acidity, sweetness, and herbs.
• Serve Immediately: Assemble salad just before serving to maintain crisp arugula and prevent ingredients from becoming soggy, preserving the dish's fresh and vibrant character.

How to Store This Protein-Packed Salad Properly

• Refrigeration: Store the lentil salad in an airtight container for up to 3 days. Keep the vinaigrette separate to prevent soggy ingredients. Separate delicate components like arugula and nuts to maintain their crisp texture.
• Reheating: Gently warm lentils and beets in a skillet over medium-low heat for 2-3 minutes. Add fresh arugula, orange slices, and nuts after reheating to preserve their fresh flavors and crunchy texture. Drizzle with reserved vinaigrette before serving.
• Freezing: Not recommended due to the salad's fresh ingredients. Cooked lentils and roasted beets can be frozen individually for future use, lasting up to 3 months in sealed freezer bags.

Flavors That Work Beautifully with This Combo

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the earthy lentils and sweet roasted beets, cutting through the richness of goat cheese with their bright, zesty profile.
• Match with Rustic Bread: Serve alongside a hearty sourdough or crusty whole grain bread to soak up the tangy vinaigrette and add textural contrast to the salad's delicate ingredients.
• Enhance with Herbal Cocktail: A gin-based cocktail with fresh rosemary or thyme can mirror the salad's herbal notes, creating a refreshing and sophisticated dining experience that elevates the dish's complex flavors.
• Complete with Chilled Sparkling Water: Infuse sparkling water with blood orange slices to echo the citrus notes in the salad, providing a light, palate-cleansing accompaniment that won't overpower the salad's subtle nuances.

Versions That Include Cheese or Grains

• Mediterranean Fusion: Replace goat cheese with feta, add kalamata olives, and swap honey for za'atar spice blend for a Greek-inspired version.
• Citrus Protein Boost: Incorporate grilled chicken or shrimp, use tangerine segments instead of blood oranges, and add a sprinkle of sumac for extra zest.
• Autumn Harvest Remix: Substitute beets with roasted butternut squash, use pumpkin seeds instead of almonds, and add crumbled blue cheese for a seasonal transformation.
• Vegan Power Bowl: Omit cheese, add roasted chickpeas for protein, include diced avocado, and use a tahini-based dressing to create a plant-based alternative.

Lentil Salad With Roasted Beets And Blood Oranges Recipe

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4.5 from 28 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Mediterranean-inspired lentil salad dazzles with earthy French lentils, roasted crimson beets, and juicy blood oranges. Herbaceous parsley and tangy citrus vinaigrette create perfect harmony, offering a fresh, elegant plate you’ll crave again and again.

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Ingredients

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Roasted Beets:

• 2 raw beets (yellow, red, or chiogga)
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) honey
• Salt
• Pepper

Salad Components:

• 70 grams (2.5 ounces) black or beluga lentils
• 3 blood oranges (2 regular oranges if preferred)
• 40 grams (1.4 ounces) fresh goat cheese
• 2 handfuls of arugula (or baby spinach, mixed greens, lamb’s lettuce)
• 25 grams (0.9 ounces) slivered almonds
• Fresh parsley

Vinaigrette:

• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) white balsamic vinegar or apple cider vinegar
• 1 teaspoon (5 ml) honey
• 1 teaspoon (5 ml) mustard

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Instructions

1. Preheat the oven to 350°F (180°C) using the static heat setting.
2. Thoroughly wash and peel the beets, carefully cutting them into uniform quarter-sized wedges.
3. Toss the beet quarters in a mixing bowl with extra virgin olive oil and golden honey, generously seasoning with kosher salt and freshly ground black pepper.
4. Spread the seasoned beet wedges on a baking sheet and roast for 35-40 minutes until they become tender at the center and develop caramelized edges.
5. While beets are roasting, rinse the lentils under cool water and transfer to a medium saucepan filled with unsalted water.
6. Simmer the lentils for approximately 20 minutes, ensuring they remain slightly firm and do not become mushy.
7. Carefully peel the blood oranges, removing all white pith, and slice them into delicate half-moon segments.
8. Create the vinaigrette by whisking together the prepared ingredients in a small ceramic bowl until well combined.
9. Drain the cooked lentils completely and season with additional salt and pepper to enhance their natural flavor.
10. Finely chop fresh parsley leaves, creating a vibrant green garnish.
11. Arrange a bed of peppery arugula on a serving platter, layering with warm lentils, roasted beet wedges, and blood orange segments.
12. Crumble fresh goat cheese over the salad and sprinkle with crunchy slivered almonds.
13. Drizzle the prepared vinaigrette evenly across the salad and gently toss to distribute flavors.
14. Garnish with chopped parsley and serve immediately while ingredients remain warm and vibrant.

Notes

• Roasting beets carefully caramelizes their natural sugars, creating a deep, sweet flavor that perfectly complements the earthy lentils.
• Ensure lentils are cooked al dente to maintain their texture and prevent mushiness, which can ruin the salad’s overall appeal.
• Blood oranges add a vibrant burst of citrusy sweetness and create a stunning color contrast against the dark beets and green arugula.
• Toasting slivered almonds before adding them to the salad enhances their nutty flavor and provides a delightful crunch.
• Fresh goat cheese brings a creamy, tangy element that balances the sweet roasted beets and bright citrus notes.
• Vinaigrette acts as a unifying dressing, tying together all the diverse flavors and textures in this elegant salad.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 285 kcal
• Sugar: 12 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 15 mg