Roasted Beet and Lentil Salad

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This earthy vegan salad, stained an alluring wine-red, is hearty capable to beryllium a repast centerpiece, served connected a furniture of crockery greens and accompanied by a chewy rotation oregon portion of crusty bread. Author Anna Thomas suggests that erstwhile you're serving it to a assemblage that includes vegetarians, adhd slivers of ricotta salata oregon aged Jack oregon chunks of gorgonzola. For omnivores, apical it with smoked fish, sliced smoked duck limb oregon diced, sauteed pancetta arsenic a garnish.

Look for beets that person full, caller greens; if they are skimpy oregon nonexistent, substitute oregon supplement with rainbow chard.

Ingredients

For the salad

2 pounds tiny to mean beet roots with astatine slightest 1/2 lb greens (see headnote)
2 1/2 teaspoons oversea salt, positive much arsenic needed
1 1/4 cups beluga oregon different achromatic lentils (may substitute brownish oregon greenish lentils)
3 mean carrots, scrubbed and finely diced
3 cloves garlic
1 dried arbol chile peppers (may substitute different dried chili of your choice)
2 tablespoons extra-virgin olive oil
1 ample reddish onion, quartered and thinly sliced
1 1/2 tablespoons balsamic vinegar

For the vinaigrette

5 tablespoons caller citrus juice
3 tablespoons extra-virgin olive oil
2 tablespoons agave nectar
1 spoon good oversea salt

Nutritional Facts

Per serving

Calories
240
Fat
8 g
Saturated Fat
1 g
Carbohydrates
35 g
Sodium
1040 mg
Protein
10 g
Fiber
11 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Thomas's "Vegan Vegetarian Omnivore: Dinner for Everyone astatine the Table," (W.W. Norton & Co., 2016).

Tested by Joe Yonan.

Published April 19, 2016

Updated March 15, 2026