Description
This Greek-inspired Lentil Beet Salad is a vibrant, nutritious, and flavorful dish combining tender lentils, sweet beets, juicy clementines, crunchy walnuts, and creamy feta cheese all tossed in a tangy oregano vinaigrette. Perfect for a quick, refreshing lunch or a festive side salad, it can be enjoyed immediately or chilled to deepen the flavors.
Ingredients
Dressing and Base
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- ¼ teaspoon salt (or more to taste) + black pepper
- 1 cup feta cheese (crumbled)
- 1 can lentils (15 oz / 400 g, drained and rinsed) or 1½ cups (230 g) cooked lentils
Salad Add-ins
- 4 cooked beets (about 14 oz / 400 g, diced) - vacuum-packed steamed beets like Love Beets work well
- 3 clementines (1 cup / 150 g, peeled and diced) or seedless mandarin oranges
- ½ cup walnuts (toasted and chopped)
- ¼ cup fresh parsley or mint (chopped)
Instructions
- Make the Dressing: In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, dried oregano, salt, and black pepper until well combined. Stir in the crumbled feta cheese until the dressing becomes creamy with a slightly chunky texture.
- Marinate the Lentils: Add the drained and rinsed lentils to the bowl with the dressing and feta. Stir gently to coat all lentils evenly. Allow them to sit for a few minutes to absorb the flavors while you prepare the other ingredients.
- Assemble the Salad: Dice the cooked beets, peel and chop the clementines, and roughly chop the toasted walnuts and fresh parsley. Add all these ingredients to the bowl containing the lentils and dressing. Toss everything thoroughly until all components are evenly coated with the dressing.
- Serve or Refrigerate: Serve the salad immediately as a refreshing dish or cover and refrigerate for up to 3 days to let the flavors meld. For an extra festive presentation, spread the salad on a platter and garnish with additional crumbled feta or a sprinkle of pomegranate seeds before serving.
Notes
- Vacuum-packed steamed beets are a convenient and time-saving option.
- To toast walnuts, simply heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- This salad can be stored in an airtight container in the fridge for up to 3 days.
- Substitute mint for parsley if you prefer a more refreshing herbal note.
- Adding pomegranate seeds before serving provides a lovely festive touch and a burst of sweetness.
