Craving a colorful, healthy and super delicious salad? Then you’re going to love this lentil salad with roasted sweet potato and beets! With caramelized roasted vegetables, fresh lamb’s lettuce, crunchy walnuts and a tangy dressing, it’s the kind of comfort food that feels both nourishing and effortless. It’s wholesome comfort food at its best – light, satisfying and easy to prepare.
In this winter salad, sweet potatoes with their high concentration of vitamin A (in the form of beta-carotene), not only add flavour but so much other goodness that just screams out reasons for why we should include them in our diet! First of all, they are unsurpassed when it comes to beta-carotene, but they are also loaded with fibre. Consider this – they have nearly seven grams per serving – which is twice the amount of normal potatoes! All of which has a positive impact on digestion.
Ingredients for Beluga Lentil Salad with Beetroot and Sweet Potato
This salad comes together with just a few simple ingredients plus a handful of pantry staples for the dressing – all easy to find at any supermarket:
- Beluga lentils: Small black lentils that hold their shape and texture perfectly in salads.
- Beetroot & sweet potato: Roasted for earthy-sweet flavour and vibrant colour.
- Red onion: Mild and crisp, a perfect balance for the roasted vegetables.
- Lamb’s lettuce (mâche): A classic winter green with a fresh, nutty note.
- Parsley: Fresh and bright, flat-leaf works best.
- Walnuts: Crunchy, nutty and the perfect finishing touch.
- Dressing: White balsamic, olive oil, maple syrup, garlic, Dijon and sea salt – simple, tangy and just a little sweet.
How to Make Beetroot and Sweet Potato Lentil Salad
This beluga lentil salad with roasted sweet potato and beetroot is simple to prepare in just three steps.
- Roast the vegetables – Toss the beetroot and sweet potato with olive oil, salt and pepper, then roast until tender and caramelised.
- Cook the lentils & mix the dressing – Simmer the beluga lentils until just tender while whisking together the simple balsamic dressing.
- Assemble the salad – Combine lentils, roasted vegetables, onion, parsley and lamb’s lettuce, then top with walnuts and dressing. Ready to serve!
Exact quantities can be found in the printable recipe card below.
Lentil Salad with Beetroot and Sweet Potato: Healthy, Colorful & Full of Flavor
Long before the term superfood was trendy, beetroot was already recognized as a powerhouse vegetable. Rich in nutrients, it’s known to support heart health, circulation and detoxification. That vibrant red color doesn’t just look good – it helps protect your body from oxidative stress and heart disease. I also love it in smoothies for an extra nutrient boost
Beetroot is a superfood!
And then there’s beetroot. With its deep, vibrant colour and naturally sweet, earthy flavour, it brings so much character to a dish. But beetroot is more than just pretty on the plate – it’s a nutritional powerhouse. Along with folate, potassium, magnesium and antioxidant-rich manganese, it’s also loaded with unique plant compounds called betalains. These give beetroot its striking colour and are known for their antioxidant, anti-inflammatory and detoxifying properties.
Simply put, beetroot helps your body do what it does best: keep things running smoothly. It supports the liver in clearing out toxins, making it a smart (and tasty) addition to everything from hearty salads to smoothies and juices.
Here’s why sweet potatoes are a nutritional powerhouse
Sweet potatoes are packed with beta-carotene (vitamin A) and contain nearly twice the minerals of regular potatoes. They support digestion and overall health – and when roasted, their naturally sweet flavour becomes absolutely irresistible.
Reasons to Love This Lentil Salad with Beet and Sweet Potato
Instead of making pasta again for dinner, give this hearty, healthy lentil salad a try. It’s filling, flavourful and leaves you with the satisfying feeling that you’ve done something good for your body. Here are even more reasons to preheat your oven:
- Delicious and nourishing: Roasting the vegetables brings out their best flavour.
- Minimal effort: Just 10 minutes of prep – the oven does the rest.
- Hearty: Lentils and roasted vegetables make this a wholesome, satisfying meal.
- Guest-friendly: A colorful dish that’s perfect for entertaining.
- Versatile: Enjoy it as a main dish or serve it as a side.
If you loved this beluga lentil salad with beetroot and sweet potato, you’ll definitely want to try more variations. Each one celebrates the versatility of lentils in its own unique way – from Mediterranean-inspired flavours to cozy roasted vegetable combinations:
- Lentil Salad with Feta and Tomatoes – creamy feta meets sweet roasted tomatoes and earthy lentils.
- Mediterranean Lentil Salad – fresh, herby and full of sunny flavours.
- Beluga Lentil Salad with Green Beans & Lemon-Mint Dressing – light, refreshing and full of flavour.
- Lentil Salad with Apple & Carrot – a healthy and easy lentil salad for any season.
- Lentil Salad with Roasted Potatoes – hearty, warming and oh-so satisfying.
Winter Salad with Beluga Lentils, Roasted Sweet Potato and Beet
A winter salad with beluga lentils and deep and earthy flavors of roasted sweet potato and beet, along with winter's tender and cold hearty lamb's lettuce. Simply, delicious and nourishing! Serves 2 as a main, or 4 as a side.
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Ingredients
For the salad:
- 1 medium sweet potato, preferably organic, peeled and cut into bite-sized cubes
- 1 medium beet, peeled and cut into bite-sized cubes
- 1 tablespoon olive oil
- 3/4 cup beluga lentils (dry/uncooked)
- 1 small to medium red onion, finely diced
- 4 handfuls lamb’s lettuce (Mâche)
- 1 tablespoon freshly chopped flat-leaf parsley
- handful walnuts, broken into pieces and lightly toasted
For the dressing:
- 2 tablespoons white balsamic vinegar
- 1,5 tablespoons extra-virgin olive oil
- 1 teaspoon pure maple syrup
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
Method
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Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.
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In a medium bowl, toss the beets and sweet potatoes with a little olive oil (1 tbsp), season with salt and pepper and toss to coat evenly. Spread in a single layer on a baking sheet.
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Roast until tender, stirring halfway through, approximately 35-40 minutes depending on the size of the chopped vegetables. Remove from the oven and set aside to cool.
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While the vegetables are roasting, cook the lentils according to package instructions. When done, remove from heat and drain if needed. Set aside to cool slightly.
TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.
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In a small bowl, add the dressing ingredients and whisk together until well combined.
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In a large bowl, add the cooked lentils, roasted vegetables, and red onion; toss to combine. Add the dressing, parsley and lambs lettuce toss one more time.
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Top with toasted walnuts and serve. Enjoy!
Notes
- I like to serve this winter lentil salad with roasted sweet potato and beet slightly warm or at room temperature. If serving warm to hot, select either spinach or arugula as a salad choice. Lambs lettuce is far to delicate to take the heat.
- Also, sweet potatoes are something I only buy organic. They just taste better. I find they are less watery and have more depth of flavor (plus you can even eat them with the skin on if you like!). Enjoy!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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