Roasted Beet Carrot Lentil Salad: 5 Healthy Benefits

Roasted Beet Carrot Lentil salad is a delightful winter dish that combines earthy roasted beets, sweet caramelized carrots, and tender lentils. The creamy yogurt dressing, fresh herbs, and tangy feta create a nourishing meal that is perfect for any occasion. This vibrant dish not only looks appealing but is also packed with nutrients, making it an excellent choice for health-conscious individuals.

Why You’ll Love This Roasted Beet Carrot Lentil

This Roasted Beet Carrot Lentil salad is a fantastic option for several reasons. First, it offers a burst of flavor that tantalizes your taste buds. Second, this dish is rich in protein and fiber, making it a satisfying meal. Third, it is vegetarian-friendly, which is perfect for those following a plant-based diet. Additionally, it’s a great way to incorporate seasonal vegetables, providing essential vitamins and minerals. You can enjoy it warm or cold, making it a versatile dish. Lastly, the beautiful colors of the salad can brighten up any table, making it ideal for gatherings. This healthy roasted beet carrot lentil bowl is a must-try!

Ingredients for Roasted Beet Carrot Lentil

Gather these items:

• 1 cup uncooked green or French lentils
• 3 medium carrots, peeled and sliced
• 2 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped dill
• 1/4 cup chopped parsley
• 1 small red onion, thinly sliced
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped dill

How to Make Roasted Beet Carrot Lentil Step-by-Step

1. Step 1: Add lentils to a saucepan and cover with water by two inches. Bring to a gentle simmer and cook for 18–22 minutes until tender but not mushy. Drain and cool slightly.
2. Step 2: Preheat oven to 400°F (200°C). Toss carrots and beets with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–35 minutes, stirring halfway, until caramelized and tender.
3. Step 3: Whisk together yogurt, lemon juice, olive oil, mustard, garlic, salt, pepper, and dill. Adjust seasoning to taste.
4. Step 4: Combine warm lentils, roasted vegetables, sliced red onion, dill, and parsley in a large bowl. Toss gently.
5. Step 5: Top with crumbled feta and extra herbs. Serve with yogurt dill dressing on top or on the side.

Pro Tips for the Best Roasted Beet Carrot Lentil

Keep these in mind:

• Green or French lentils hold their shape best; avoid red lentils.
• Roasting carrots enhances their natural sweetness.
• Golden beets may be used for less staining.
• Feta can be replaced with goat cheese for a different flavor.
• Fresh herbs like dill, parsley, mint, or basil add brightness to the salad.
• Optional add-ins include toasted walnuts, pumpkin seeds, or pomegranate seeds for added texture.

Best Ways to Serve Roasted Beet Carrot Lentil

This Roasted Beet Carrot Lentil salad can be served in various ways. It pairs beautifully with grilled chicken or fish for a complete meal. You can also serve it as a side dish during dinner parties, or enjoy it as a healthy lunch option. For those who love meal prep, this salad keeps well in the fridge, making it easy to grab a healthy lunch on busy days.

How to Store and Reheat Roasted Beet Carrot Lentil

To store your Roasted Beet Carrot Lentil salad, place it in an airtight container in the refrigerator. It can last up to 4 days. If you want to reheat it, simply add it to a pan over low heat until warmed through. This dish is also perfect for meal prep, as it tastes even better the next day when the flavors have melded. Remember, it’s best served warm or at room temperature.

Frequently Asked Questions About Roasted Beet Carrot Lentil

What is roasted beet carrot lentil salad?

A roasted beet carrot lentil salad is a nutritious dish featuring roasted beets, carrots, and lentils tossed with fresh herbs and a creamy dressing. It’s perfect for winter meals.

Can I make roasted beet carrot lentil ahead of time?

Yes, you can prepare this roasted beet carrot lentil salad ahead of time. The flavors deepen when allowed to sit, making it ideal for meal prep.

How do I avoid common mistakes with roasted beet carrot lentil?

To avoid mistakes, ensure not to overcook the lentils. They should be tender yet firm. Also, adjust the seasoning to your taste for the best flavor.

Variations of Roasted Beet Carrot Lentil You Can Try

There are many variations to enhance your Roasted Beet Carrot Lentil experience. You can use golden beets for a lighter flavor and less staining. Additionally, consider adding roasted root vegetables with lentils for a heartier dish. For a vegan option, simply omit the feta and yogurt, relying on the natural flavors of the vegetables. Experiment with different herbs or spices to find your perfect blend!

For more delicious salad recipes, check out Mediterranean Chickpea Salad or Roasted Carrot Soup. If you’re interested in the health benefits of lentils, visit Healthline for more information.

Roasted Beet Carrot Lentil Salad: 5 Healthy Benefits

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This Roasted Beet & Carrot Lentil Salad is a bright, nourishing winter dish made with earthy roasted beets, sweet caramelized carrots, tender lentils, creamy yogurt dressing, fresh herbs, and tangy feta.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting and Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup uncooked green or French lentils
• 3 medium carrots, peeled and sliced
• 2 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped dill
• 1/4 cup chopped parsley
• 1 small red onion, thinly sliced
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped dill

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Instructions

1. Add lentils to a saucepan and cover with water by two inches. Bring to a gentle simmer and cook for 18–22 minutes until tender but not mushy. Drain and cool slightly.
2. Preheat oven to 400°F (200°C). Toss carrots and beets with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–35 minutes, stirring halfway, until caramelized and tender.
3. Whisk together yogurt, lemon juice, olive oil, mustard, garlic, salt, pepper, and dill. Adjust seasoning to taste.
4. Combine warm lentils, roasted vegetables, sliced red onion, dill, and parsley in a large bowl. Toss gently.
5. Top with crumbled feta and extra herbs. Serve with yogurt dill dressing on top or on the side.

Notes

• Green or French lentils hold their shape best; avoid red lentils.
• Roasting carrots enhances their natural sweetness.
• Golden beets may be used for less staining.
• Feta can be replaced with goat cheese.
• Fresh herbs like dill, parsley, mint, or basil add brightness.
• Optional add-ins: toasted walnuts, pumpkin seeds, or pomegranate seeds.

Nutrition

• Serving Size: 1 serving
• Calories: 265
• Sugar: 5g
• Sodium: 450mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 10g
• Protein: 14g
• Cholesterol: 10mg