Red Lentil Salad with Feta and Beets Recipe

Name: Red Lentil Salad with Feta and Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small beets (3/4 pound); 1/4 cup grapeseed oil; 1 tablespoon minced shallots; 1 garlic clove, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground fennel seeds; 2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; Pinch of cayenne pepper; Salt and freshly ground pepper; 1 cup red lentils (7 ounces); 2 tablespoons chopped parsley; 1 large bunch arugula (6 ounces), leaves torn into bite-size pieces; 2 1/2 ounces feta cheese, preferably French, crumbled (1/2 cup)

Servings: persons

4 small beets (3/4 pound)
1/4 cup grapeseed oil
1 tablespoon minced shallots
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel seeds
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
Pinch of cayenne pepper
Salt and freshly ground pepper
1 cup red lentils (7 ounces)
2 tablespoons chopped parsley
1 large bunch arugula (6 ounces), leaves torn into bite-size pieces
2 1/2 ounces feta cheese, preferably French, crumbled (1/2 cup)

1
Preheat the oven to 350.
2
Wrap the beets in foil and roast them for about 45 minutes, or until tender; let cool.
3
Peel the beets and cut them into wedges.
4
In a medium skillet, heat the grapeseed oil until shimmering.
5
Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute.
6
Add the cumin and fennel seeds and cook just until fragrant.
7
Remove from the heat and whisk in the balsamic vinegar, lemon juice and cayenne.
8
Season with salt and pepper and whisk until the vinaigrette is emulsified.
9
Bring a medium saucepan of lightly salted water to a boil.
10
Add the lentils and cook just until tender, about 5 minutes.
11
Drain the lentils and transfer to a bowl.
12
Toss the lentils with half of the vinaigrette and let cool.
13
Stir in the parsley.
14
Toss the arugula and beets with the remaining vinaigrette and season with salt and pepper.
15
Mound the salad on dinner plates and spoon the lentils on top.
16
Garnish with the feta and serve.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 small beets (3/4 pound), 1/4 cup grapeseed oil, 1 tablespoon minced shallots, 1 garlic clove, minced, and more.

Yes, Red Lentil Salad with Feta and Beets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Lentil Salad with Feta and Beets

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