Roasted Beet and Lentil Salad with Dijon Balsamic Vinaigrette
A hearty beet and lentil salad with parsley, toasted walnuts and pomegranate. Healthy, easy and delicious.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories519kcal
AutorElle
Ingredients
For the roasted beets:
5-6medium beets,peeled and cut into evenly sized wedges (600-700 g)
1tablespoonextra-virgin olive oil
sea salt and freshly ground pepper
For the salad:
1cupdry black lentils(200 g)
3medium shallots,finely diced
50gdiced smoked bacon
2tablespoonschopped flat-leaf parsley
25gtoasted walnuts,coarsely chopped
1-2handfuls pomegranate seeds
For the dressing:
4tablespoonsextra-virgin olive oil(60 ml)
3tablespoonsbalsamic vinegar
1teaspoonDijon mustard
1/2teaspoonmaple syrup or honey
sea salt and freshly ground pepper,to taste
Method
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Place the beets onto the tray and toss with the oil and season with salt and pepper. Roast for 25-30 minutes, or until just fork soft.
Meanwhile, place lentils in a large saucepan, cover with plenty of water and bring to the boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water), then simmer over medium heat for 20-25 minutes (according to package instructions), until al dente. Drain, then transfer to a large serving bowl.
Heat a small drizzle of oil in a non-stick skillet, over medium heat, add the shallots and bacon and sauté until golden brown. About 5-7 minutes, then add to the bowl with the lentils.
In a small bowl, mix together the dressing ingredients. Pour the dressing over the lentil mixture and toss to combine. Add the roasted beets, parsley, toasted walnuts, and pomegranate. Toss again to combine.
Serve warm or at room temperature. Enjoy!
Notes
I like using a combo of red and yellow beets for this recipe.
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