Roasted Beet and Orange Lentil Salad

• 1 cup dried lentils, rinsed
• 2 medium beets, peeled and diced
• 1 orange, zested and supremed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 2 cloves garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons toasted walnuts (optional)

Steps

1. 1 Preheat oven to 400°F. Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 30-40 minutes until tender.
2. 2 Meanwhile, cook lentils according to package instructions.
3. 3 Whisk together orange zest, balsamic vinegar, honey, garlic, remaining olive oil, salt, and pepper.
4. 4 Combine cooked lentils and roasted beets in a large bowl.
5. 5 Add orange supremes and dressing to the bowl, toss gently.
6. 6 Garnish with parsley, feta cheese, and walnuts if desired.
7. 7 Serve warm or at room temperature.

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Add avocado slices for a creamy texture.
• Substitute feta with goat cheese for a tangier flavor.

Substitutions

• If you can't find beets, roasted sweet potatoes work well.
• Use lemon juice instead of orange zest for a zesty twist.

Pairings

• Serve with a glass of crisp white wine or sparkling water with a citrus twist.

Nutrition

Tips

• For a quicker option, use pre-cooked lentils and roasted beets from the store.
• Toasting the walnuts adds a nice crunch; skip if you prefer a smoother texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently if desired.

Freezing: This salad does not freeze well due to the texture of the beets and lentils.

Serving Suggestions

• Pair with a crusty baguette and a side of tzatziki.
• Great alongside grilled chicken or fish for a complete meal.

FAQ