Description
Beetroot Feta Lentil flavors fuel quick colorful meals nutrientdense easy prep vibrant textures for daily eating routines Proteinpacked
Ingredients
Scale
- 1 cup cooked green lentils
- 2 medium beetroots, roasted and cubed
- 1/2 cup feta cheese, crumbled
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- Handful fresh parsley (or dill), chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- Optional add-ins: toasted walnuts or pistachios, baby spinach or arugula, a pinch of cumin or smoked paprika for warmth
Instructions
- Prepare the beets: roast beetroots in foil at 400°F (200°C) for 45–60 minutes, or until a fork slides in easily. Let cool, then peel and dice into bite-sized cubes.
- Cook or rinse the lentils: if using dried lentils, cook until tender but not mushy, about 15–20 minutes. If using canned, drain, rinse, and let drain well.
- Make the dressing: in a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper until the mixture is glossy and emulsified.
- Assemble the salad: in a large bowl, combine lentils, beets, cucumber, tomatoes, red onion, and parsley. Pour over the dressing and toss gently to coat each piece.
- Finish with feta: scatter crumbled feta over the top. Gently fold in just enough to distribute the tangy bites without breaking all the cheese.
- Taste and adjust: add more salt, pepper, or lemon juice as needed. If you like a touch of sweetness, a light drizzle of honey can balance the earthiness of the beets.
- Serve or chill: this salad shines at room temperature but is lovely cold as a make-ahead meal. If you’re meal-prepping, add the greens just before serving to keep them crisp.
Notes
Optional add-ins: toasted walnuts or pistachios, baby spinach or arugula, a pinch of cumin or smoked paprika for warmth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roast beets, cook lentils, make dressing, assemble salad, finish with feta.
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 servings
- Calories: 218 kcal
- Sugar: 6 g
- Fat: 15 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 13 g
Keywords: beetroot, beet, lentil, feta, salad, vegetarian, gluten-free, meal prep, weeknight dinner, healthy
