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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F (180°C) using the static heat setting.
- Thoroughly wash and peel the beets, carefully cutting them into uniform quarter-sized wedges.
- 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.
- 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.
- While beets are roasting, rinse the lentils under cool water and transfer to a medium saucepan filled with unsalted water.
- Simmer the lentils for approximately 20 minutes, ensuring they remain slightly firm and do not become mushy.
- Carefully peel the blood oranges, removing all white pith, and slice them into delicate half-moon segments.
- Create the vinaigrette by whisking together the prepared ingredients in a small ceramic bowl until well combined.
- Drain the cooked lentils completely and season with additional salt and pepper to enhance their natural flavor.
- Finely chop fresh parsley leaves, creating a vibrant green garnish.
- Arrange a bed of peppery arugula on a serving platter, layering with warm lentils, roasted beet wedges, and blood orange segments.
- Crumble fresh goat cheese over the salad and sprinkle with crunchy slivered almonds.
- Drizzle the prepared vinaigrette evenly across the salad and gently toss to distribute flavors.
- 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