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Lentil salad with roasted beetroot served
Warm salad combining roasted sweet beetroot with earthy lentils and rocket

Roasted beetroot and lentil salad

Author: Flavelo
Recipes Vegetarian & Vegan Starters Salads
The meeting of earthy lentils and beetroot sweetened by roasting creates a classic winter flavour harmony in this salad. Roasted vegetables always have a more concentrated taste than boiled ones, so the beetroot's caramelising sugar content perfectly balances the peppery character of the rocket and the acidity of the balsamic vinegar.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray for roasting beetroot
  • Baking parchment
  • Large mixing bowl
  • Sieve for lentils
  • Sharp knife and chopping board

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Preheat the oven to 200°C. Wash the beetroot, peel it, and cut into approx. 2x2 cm cubes or wedges.

Tip: Use rubber gloves for peeling beetroot if you don't want it to stain your hands.
2 ✓

Toss the beetroot with 1 tbsp olive oil and a pinch of salt. Spread out in a baking tray lined with baking parchment.

Tip: Don't overcrowd the tray, or the vegetable will steam, not roast. Hot air needs to circulate in the gaps.
3 ✓

Roast the beetroot for 25-30 minutes until a fork inserts easily and the edges brown slightly.

Tip: Roasting concentrates the vegetable's sugar content, making it sweeter and tastier. (Caramelisation).
4 ✓

Meanwhile, slice the red onion very thinly and soak in cold water for 10 minutes.

Tip: The cold water draws out the onion's sharp, sulphurous compounds, so it stays crunchy but won't be intrusively strong.
5 ✓

Make the dressing: in a small jar, shake together the remaining 3 tbsp olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until you get a thick, creamy emulsion.

Tip: Mustard not only adds flavour but helps stabilise the oil and vinegar mixture so it doesn't separate. (Emulsification).
6 ✓

In a large bowl, mix the drained lentils, the still-warm roasted beetroot, the drained onion, and chopped parsley.

Tip: If you mix the lentils with the dressing while still warm, the starch granules absorb the flavours better. (Absorption).
7 ✓

Pour over the dressing, toss, then mix in the fresh rocket just before serving so it doesn't wilt.

Tip: Acidic dressing damages the structure of leafy greens, so only add green leaves at the last moment.

Recipe FAQ

Can I use tinned lentils?
Yes, tinned lentils speed up the process. Rinse thoroughly before use to remove the taste of the preserving liquid.
How long does it keep?
It can be eaten for 2-3 days from the fridge; in fact, the flavours mature even more by the next day, though the rocket may wilt slightly.

Ingredients

  • 200 g Cooked lentils (or 100 g dried lentils, boiled)
  • 300 g Raw beetroot
  • 100 g Fresh rocket
  • 1 whole Red onion
  • 4 tbsp Extra virgin olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper