First post of the new year – I’ve been putting it off trying to share something really appropriate and exciting but, you know, I think a good lentil salad is a nice way to start January. I shared a winter salad to start 2018 off, too, but with crispy lentils that time. Lentils are a new year staple.
Vegan Lentil Salad
A really flavourful, texturally driven lentil salad is truly enjoyable, not a guilt-ridden late night salad because you feel bad about eating takeout for lunch. I really like lentils and I think everyone should know how awesome they are.
If you cook a batch of lentils at the start of the week, they can be a flexible (and delicious) addition to easy meals for several days. And if you forget, they only take about 20 minutes to cook anyway. Usually if I’m in a pinch I just pop some dressing on and go, without bothering to add any veg beyond some carrot sticks, but this roasted beet salad is well worth it.
That being said, this is a prep-and-go kind of meal, without much active time (the best kind, obviously). Quarter some beets and shallots – or onions – pop them in the oven and do something else. You can cook lentils while the vegetables are roasting, maybe chop some pears, and make the dressing. It’s half an hour, tops.
Mustard Balsamic Vinaigrette
Mustard and beets are the best together, and so is balsamic vinegar, so this was an easy choice! It’s quick to whip up and you can double or triple the recipe to keep extras in the fridge for another salad down the road.
The vinaigrette is just olive oil, balsamic, a good bit of dijon or grainy mustard, a little maple syrup, salt, and pepper. Seriously, you never need to buy salad dressing in the store (please don’t buy salad dressing). Mix it up in a jar and you’re good to go.
What about substitutions?
I’ve got you. I chose black lentils for the drama but green (French) or brown (mountain) work just as well. Red lentils don’t hold their shape well enough, avoid them here. If you really need to use up some red lentils, try these instead – red lentil falafel, sweet potato hummus, or carrot lentil soup.
Carrots or other root vegetables can be switched in for the beets, much like in this roasted carrot salad – but parsnips and even celeriac would be nice here. Red onions can take the place of shallots but white onions don’t work very well.
Apples can be switched for the pears, and any type of nut or seed you like for pine nuts. The plan was to use walnuts here but I was out, and had a tiny bag of pine nuts in the pantry. Definitely keep the thyme and pomegranate (though dried herbs are good too if you don’t have fresh).
And hey, if you’re looking for something more carb-focused, how about some potato lentil salad? You’ve got options: this roasted new potato salad, or an asparagus potato salad (in case you’re making this in spring!), or why not a curry potato salad. I like lentils and potatoes, okay?
P.S. Here’s where you can find this gorgeous bowl!
Need even more lentil recipes? Try these!
Roasted Pumpkin Salad with Lentils, Kale, and Tahini Dressing
Moroccan Roasted Cauliflower Steaks (with lentils and preserved lemon)
Lentil and Potato Stew
Spicy Roasted Carrot Salad with Tahini and Lentils
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
Roasted Beet Lentil Salad with Mustard Balsamic Vinaigrette
Ingredients
Roasted Beets
- 6 medium beets quartered and peeled if needed
- 6 shallots peeled and quartered
- 1 tablespoon olive oil
- 3 tablespoon thyme leaves only
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
Salad Ingredients
- 300 grams cooked black lentils*
- 2 pears thinly sliced or chopped
- ½ pomegranate seeds
- 50 grams nuts or seeds
Mustard Balsamic Vinaigrette
- 60 ml olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon dijon or grainy mustard**
- ½ teaspoon maple syrup or honey
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
Instructions
Roasted Beets
- Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- Place the beets and shallots onto the tray and mix with the oil, thyme, salt, and pepper. Roast for 25-30 minutes, or until just fork soft. Place the shallots in the middle of the tray so that they cook more slowly.6 medium beets, 6 shallots, 1 tablespoon olive oil, 3 tablespoon thyme, 1/4 teaspoon sea salt, 1/4 teaspoon pepper
Assemble The Salad
- Cook the lentils while the beets are roasting if they’re not yet cooked.300 grams cooked black lentils*
- Place the lentils into the base of a large bowl and top with the pears, pomegranate seeds, and nuts. Add the beets and shallots when they’re ready. Top with the vinaigrette and serve warm.2 pears, 1/2 pomegranate seeds, 50 grams nuts or seeds
Mustard Balsamic Vinaigrette
- Add all of the ingredients to a container or jar and shake until very well combined. Store any leftovers in the refrigerator for up to 5 days.60 ml olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon dijon or grainy mustard**, 1/2 teaspoon maple syrup or honey, 1/4 teaspoon sea salt, 1/4 teaspoon pepper
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Amy says
I used the vacuum packed precooked beets so all I had to do was dice them – came together so quickly and the combination of flavors is not one that I had experienced before – very enjoyable!
Petunia says
Made it today for lunch and it was delicious! Sprinkled some feta cheese as well, to add some creaminess to it. Thank you!
Chocoviv says
Looks so good!