Lentil & Roasted Beet Salad
A colorful, plant-based salad featuring protein-rich lentils, roasted beets and leeks, and tender greens, all tossed in a creamy tahini-lemon dressing. Quick, nutritious, and full of texture, it’s perfect for everyday meals or meal prep.
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.
