This vibrant Lentil & Roasted Beet Salad is a wholesome, plant-powered meal that combines protein-rich lentils, fiber-packed greens, and nutrient-dense roasted beets and leeks.
Tossed in a creamy tahini-lemon dressing and finished with crunchy pecans, it’s a perfect balance of flavors and textures.
Quick, satisfying, and low in saturated fat, it’s ideal for effortless everyday lunches or meal prep.
Lentil & Roasted Beet Salad
Equipment
- 1 Small saucepan
- 1 Baking Sheet
- 1 Mixing Bowl
- Whisk
Ingredients
- 3 medium leeks trimmed, sliced lengthwise, chopped, rinsed, and dried
- 1 medium beet rinsed, dried, and quartered
- 1 –2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup green lentils rinsed
- 1 cup vegetable stock or water
- 4 big handfuls kale baby spinach, or spring greens
Tahini Dressing:
- ¼ cup tahini
- ½ medium lemon juiced
- 2 tbsp maple syrup or sweetener of choice
- 3 –4 tbsp olive oil
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat the Oven & Prepare Baking Sheet: Start by preheating your oven to 400°F (204°C). Lightly grease a baking sheet with a little olive oil to prevent sticking, or line it with parchment paper for easy cleanup. This ensures your roasted vegetables cook evenly and develop a beautiful caramelized flavor without sticking to the pan.
- Rinse and Cook Lentils: Place the rinsed green lentils in a small saucepan and add 1 cup of vegetable stock or water. Bring the mixture to a rapid simmer over medium-high heat, stirring occasionally. Once it starts to boil, reduce the heat to low and let the lentils simmer uncovered for 20–30 minutes, or until all the liquid has been absorbed and the lentils are tender but still hold their shape. Avoid overcooking to prevent them from becoming mushy. Set aside once done.
- Prepare Vegetables for Roasting: While the lentils are cooking, clean and prep your leeks and beet. Trim the ends of the leeks, slice them lengthwise, then chop into small pieces. Make sure to rinse thoroughly to remove any dirt trapped between the layers. For the beet, wash and dry it, then cut into quarters and remove any rough skin if needed.
- Season & Roast Vegetables: Place the chopped leeks and beet on your prepared baking sheet. Drizzle with 1–2 tablespoons of olive oil and season with 1/4 teaspoon each of salt and black pepper.Toss everything gently so that the vegetables are evenly coated in oil and seasonings. Spread them in a single layer to ensure even roasting. Roast in the oven for 15–20 minutes, until the leeks are fragrant and slightly golden. If you prefer crispier beets, remove the leeks halfway through and continue roasting the beets for another 10–15 minutes.
- Prepare the Tahini-Lemon Dressing: While the vegetables and lentils cook, prepare the dressing. In a medium mixing bowl, combine 1/4 cup tahini, juice from 1/2 a lemon, 2 tablespoons of maple syrup, 3–4 tablespoons olive oil, and a pinch of salt and pepper. Whisk vigorously until the dressing is smooth and creamy. Taste and adjust sweetness, acidity, or saltiness to your preference. A well-balanced dressing should be tangy, slightly sweet, and smooth enough to coat every ingredient in the salad.
- Massage the Greens (If Using Kale): If your choice of greens includes kale, place the leaves in a large mixing bowl. Add a small drizzle of olive oil and a squeeze of lemon juice. With clean hands, massage the kale for 1–2 minutes until it softens and becomes slightly tender. This step reduces bitterness and makes the kale more enjoyable to eat.If using baby spinach or other tender greens, you can skip this step.
- Combine All Salad Ingredients: In a large mixing bowl, combine the cooked lentils, roasted beets, roasted leeks, and prepared greens. Pour the tahini-lemon dressing over the mixture. Use tongs or two large spoons to gently toss everything together until all ingredients are evenly coated with the dressing. Ensure each bite has a balance of lentils, roasted vegetables, and greens.
- Add Crunchy Toppings (Optional): For extra texture and protein, sprinkle toasted pecans, sunflower seeds, or your favorite nuts over the top. The crunch adds a satisfying contrast to the tender vegetables and creamy dressing.
- Taste & Adjust Seasoning: Before serving, taste the salad and adjust seasoning if necessary. Add a pinch more salt, a squeeze of lemon, or a drizzle of olive oil to enhance flavors. This final touch ensures your salad is perfectly balanced and flavorful.
- Serve & Store Leftovers: Serve the salad fresh for the best taste and texture. If making ahead, store leftovers in an airtight container in the refrigerator for up to 2–3 days. Note that the salad may lose some crispness over time, so it’s best enjoyed fresh, especially when including delicate greens.
Notes
- Lentils should be tender but firm; avoid overcooking to prevent mushiness.
- Roasting beets separately from leeks can create crispier, caramelized vegetables.
- Massage kale thoroughly to reduce bitterness and make it more tender.
- Tahini dressing can be adjusted in sweetness or acidity to taste.
- Optional nuts or seeds add crunch and boost protein content.
- Leftovers are best kept in airtight containers and consumed within 2–3 days.
- For a more colorful salad, use a mix of baby greens and kale.
Chef’s Secrets For Flavor Boost
To maximize flavor, always season your vegetables generously before roasting.
The natural sugars in beets caramelize beautifully in the oven, creating a rich, earthy sweetness that complements the tangy tahini dressing.
When cooking lentils, adding a pinch of salt toward the end of simmering enhances their natural nutty taste without making them tough.
For an extra layer of flavor, lightly toast your pecans or seeds in a dry skillet for a few minutes until fragrant, giving your salad an irresistible crunch.
Serving Suggestions To Elevate Meals
This salad pairs beautifully with a variety of dishes. Serve it alongside warm, crusty bread or a simple grain like quinoa for a complete meal.
It also works well as a hearty side to roasted chicken or grilled tofu. For a refreshing twist, sprinkle fresh herbs like parsley or mint on top before serving.
Drizzle a little extra tahini dressing at the table for creaminess, or add a few slices of avocado to increase healthy fats and make it even more satisfying.
Storage Tips To Keep Fresh
To maintain freshness, store the salad in an airtight container in the refrigerator for up to three days.
Keep the dressing separate if possible and toss just before serving to prevent greens from wilting.
If you anticipate making it ahead for meal prep, roast beets and leeks and cook lentils in advance, then combine with fresh greens and dressing when ready to eat.
For best texture, avoid freezing the salad, as leafy greens will lose their crispness.
Frequently Asked Questions
1. Can I use canned lentils instead?
Yes, canned lentils can be used to save time. Simply rinse and drain them, then lightly warm before tossing with roasted vegetables. Be cautious with added salt in canned lentils, as it may alter the seasoning balance.
2. Can I substitute other vegetables?
Absolutely! Carrots, sweet potatoes, or bell peppers work well roasted and provide complementary flavors. Adjust cooking times for vegetables with different densities to ensure even roasting.
3. How do I make the salad nut-free?
You can omit nuts or replace them with roasted seeds like sunflower or pumpkin seeds. These provide a similar crunch and extra nutrients without triggering allergies.
4. Can I make this salad ahead of time?
Yes, but keep the dressing separate and toss just before serving. Roasted vegetables and cooked lentils can be prepared 1–2 days in advance and stored in airtight containers.
5. Can I use a different dressing?
Certainly! While the tahini-lemon dressing complements the earthy beets perfectly, you could use a light vinaigrette or avocado-based dressing. Just ensure it has a balance of acidity, fat, and sweetness to coat the ingredients evenly.
