Roasted Beetroot& Lentil Salad
- 55 min
- Serves 4
- 15 ingredients
15 minutes to prep, 40 to cook. A vibrant Mediterranean salad featuring sweet roasted beetroot, hearty lentils, juicy pomegranate seeds, fresh herbs, creamy feta, and crunchy walnuts, all tossed in a bright lime‑olive oil dressing. Perfect for a nourishing lunch or a colorful side dish.
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Method
Preheat oven to 350°F.
Add sliced beetroot to a bowl with 1 tbsp olive oil, 1 tsp salt and Italian herb mix; massage well to coat.
Spread beetroot onto a baking tray lined with parchment paper and roast for 40 minutes until tender.
While beetroot is roasting, slice cucumbers, finely slice the red onion, and chop parsley and dill.
In a large bowl, combine roasted beetroot, pomegranate seeds, cucumber, red onion, parsley, dill, and cooked lentils.
Whisk together lime juice, 3 tbsp olive oil, 2 tbsp water, and salt & pepper to taste; pour over salad and toss to combine.
Finish with crumbled feta cheese and chopped walnuts.
Tips while you cook
- Coat beetroot evenly
- Massage the sliced beetroot with olive oil, salt, and herb mix before spreading on the tray.
- Prep vegetables while roasting
- Slice cucumbers, red onion, and chop herbs during the beetroot's 40‑minute roast.
- Whisk dressing separately
- Combine lime juice, olive oil, water, salt, and pepper in a bowl before adding to the salad.
- Check beetroot tenderness
- Test the roasted beetroot with a fork after 40 minutes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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