Name: Lentil Salad with Roasted Beets, Goat Cheese, and Walnuts Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 large red beets, well scrubbed, ends removed and cut into 1-inch cubes (approximately 4 cups); 1 tablespoon olive oil; ⅛ teaspoon salt; ⅛ teaspoon ground black pepper; 2 cups chopped romaine lettuce; 2 packed cups arugula; 1 cup cooked lentils (brown, Puy/French, or black/beluga variety); 2 oz goat cheese, crumbled; 2 tablespoons chopped walnuts; 4 tablespoons Tarragon Vinaigrette

I absolutely adore this Lentil Salad with Roasted Beets, Goat Cheese, and Walnuts Recipe because it combines so many flavors and textures that just sing together in every bite. Roasted beets bring a natural sweetness and earthiness; lentils add a hearty, comforting texture; while tangy goat cheese and crunchy walnuts lend creaminess and a perfect contrast. This salad feels like such a special dish to me, whether I’m cooking for two or sharing with friends. It’s fresh, vibrant, and surprisingly simple to prepare, making it a go-to for a nourishing lunch or a lovely dinner side!

Why You'll Love This Lentil Salad with Roasted Beets, Goat Cheese, and Walnuts Recipe

What I really cherish about this Lentil Salad with Roasted Beets, Goat Cheese, and Walnuts Recipe is the incredible balance of flavors. You have the earthiness of the roasted beets, which mellow and caramelize as they roast, mingling beautifully with the subtly peppery, fresh greens. The lentils bring that wonderful, satisfying bite, making the salad truly filling without feeling heavy. Goat cheese adds a creamy, tangy burst while the walnuts contribute a delightful crunch that grounds the whole dish.

Preparation couldn’t be easier, either. I love that you roast the beets with just a bit of olive oil, salt, and pepper, then simply toss everything together once the beets have cooled. This makes mealtime stress-free yet still feels like you’re putting a lot of love and effort on the table. Because it comes together fairly quickly in about 40 minutes, it’s perfect for when you want something delicious but don’t want to spend hours in the kitchen.

This salad shines during cozy family dinners, casual weeknight meals, or even more festive gatherings. It has a beautiful, colorful presentation that always gets compliments, and the ingredients are wholesome and satisfying enough to impress guests while still being approachable. In my opinion, this dish stands out because it shows how simple ingredients can transform into something elegant and hearty — none of those boring, limp salads here!

Ingredients You'll Need

The image shows a collection of fresh ingredients arranged on a white marbled surface. In the center, there are two large beets with bright pink stems and rough textured skin. Below the beets, a white bowl filled with smooth brown lentils is next to a white plate heaped with fresh green arugula leaves. On the left, a round wooden tray holds a small white dish of crumbled soft white cheese, a small bowl of walnuts, a cup of golden olive oil, and a small pile of coarse salt and pepper. To the right of the beets, large dark green lettuce leaves are stacked together. The scene is natural and colorful with a mix of rough and smooth textures, photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple but essential ingredients. Each component plays a vital role in giving the salad its vibrant color, diverse textures, and bold flavors. The roasted beets provide sweetness and earthiness; the lentils bring protein and chewiness; greens add freshness; goat cheese offers creaminess; and walnuts deliver crunch. It’s a brilliant blend that’s both nutritious and delicious.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Red beets: Roasting them in 1-inch cubes brings out their natural sweetness and tender texture.
Olive oil: The light coating helps the beets caramelize beautifully while roasting.
Salt and pepper: Simple seasonings that enhance every ingredient’s flavor without overpowering.
Romaine lettuce: Adds crispness and a mild flavor that balances the stronger greens.
Arugula: Lends a peppery bite which contrasts perfectly with the sweet beets and creamy cheese.
Cooked lentils: Brown, Puy, or black lentils all work wonderfully to add heartiness and fiber.
Goat cheese: Crumbled on top to introduce a tangy, creamy element that melts slightly as you eat.
Walnuts: Chopped for crunch and a slightly bitter note that pairs beautifully with the beets.
Tarragon vinaigrette: Bright and aromatic, it ties all the flavors together perfectly.

Directions

Step 1: Preheat your oven to 425 degrees Fahrenheit. This high heat is perfect for roasting the beets evenly and bringing out their natural sweetness, so it’s worth the precise temperature.

Step 2: Arrange the cubed red beets on a baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle salt and pepper. Use your hands to toss the beets gently so they’re fully coated in oil and seasonings, spreading them into a single even layer.

Step 3: Roast the beets for 30 minutes until they are tender but still hold their shape. You should be able to pierce them easily with a fork but not have them falling apart.

Step 4: Remove the beets from the oven and allow them to cool for at least 10 minutes. This cooling step is crucial so the beets don’t wilt the greens or melt the goat cheese immediately when assembled.

Step 5: While the beets are cooling, prepare the salad base. Divide the romaine lettuce and arugula evenly between two plates, then toss lightly to combine the greens perfectly.

Step 6: Top each plate of greens with half a cup of cooked lentils, about one cup of the roasted beets, crumbled goat cheese, and chopped walnuts equally divided between the two servings.

Step 7: Drizzle 2 tablespoons of tarragon vinaigrette over each salad plate. This final touch brings acidity and herbaceous notes that lift every ingredient beautifully. Serve immediately and enjoy!

Servings and Timing

This Lentil Salad with Roasted Beets, Goat Cheese, and Walnuts Recipe makes 2 generous servings, perfect for a satisfying lunch or dinner for two. The prep time is about 10 minutes to chop and ready the ingredients. Roasting the beets takes roughly 30 minutes, and allowing them to cool takes around 10 minutes, bringing your total cook time to about 40 minutes. Since there is no additional resting or chilling needed after assembly, you can serve this salad fresh and vibrant right away.

How to Serve This Lentil Salad with Roasted Beets, Goat Cheese, and Walnuts Recipe

A wooden bowl filled with a fresh salad showing four main layers: at the bottom, bright green leafy arugula with a slightly rough texture; scattered on top are small brown lentils with a smooth, round shape; dark red roasted beet chunks with shiny, glazed surfaces are spread evenly; white crumbly cheese pieces are placed over the salad, some resting on the beets and greens; small light brown walnut pieces are mixed throughout, adding rougher texture. The whole salad is lightly coated with a green herb dressing. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serving this salad is a joy because it’s so versatile and visually striking. I usually plate it neatly, layering the greens first and then artfully scattering the roasted beets and lentils on top. Finishing with goat cheese crumbles and chopped walnuts keeps each bite exciting and texturally varied. You can garnish with fresh tarragon leaves or a light sprinkle of cracked black pepper for a beautiful presentation that hints at the flavors within.

It pairs wonderfully with crusty bread or a light soup if you want a more substantial meal. For a fresh, light side, I like serving it alongside grilled chicken or fish, as the acidity and earthiness of the salad perfectly cuts through richer proteins. For drinks, a crisp white wine like Sauvignon Blanc or a dry rosé complements the salad’s brightness, while a sparkling water with lemon is a refreshing non-alcoholic option.

I find this salad most delicious served at room temperature so the flavors meld well without the greens becoming soggy. It’s great for casual weeknight meals, romantic dinners, or even potlucks because it travels well and looks impressive. You can also scale it up for larger gatherings by increasing the ingredients proportionally.

Variations

One of the things I love about this Lentil Salad with Roasted Beets, Goat Cheese, and Walnuts Recipe is how easy it is to customize. For example, if you want a vegan version, you can swap goat cheese for a creamy plant-based cheese or avocado chunks for richness. To keep it gluten-free, just ensure your vinaigrette is free from any additives containing gluten and you’re all set.

If you want to change up the flavor profile, try adding orange segments or pomegranate seeds for a burst of fruity sweetness that contrasts beautifully with the earthiness of the beets. For a different crunch, pecans or toasted pumpkin seeds can replace walnuts. You could even roast the beets with a sprinkle of cinnamon or smoked paprika for a subtle twist in aroma.

For an alternative cooking method, I sometimes use the Instant Pot or pressure cooker to speed up the beet roasting process by steaming them carefully, though I do prefer the oven roasting for that sweet caramelization. You could also make this salad ahead by cooking the beets and lentils in advance, then assembling just before serving to save time on a busy day.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the salad components separately for best texture. Keep the roasted beets and lentils in airtight containers in the fridge for up to 3-4 days. Store the greens in a separate container or bag to keep them crisp. Goat cheese and walnuts should be added just before eating to maintain freshness and crunch. This way, your salad will taste as fresh as possible each time.

Freezing

I generally do not freeze this salad because the texture of roasted beets changes when frozen, and greens do not freeze well at all. However, you can freeze cooked lentils separately in a sealed container for up to 2 months, then thaw and add fresh ingredients when ready to eat.

Reheating

When reheating, focus on the beets and lentils only. Warm them gently in a microwave or on the stovetop until just heated through, avoiding overcooking to preserve texture. Avoid reheating the greens, goat cheese, and walnuts; instead, assemble the salad fresh after reheating the warm components. This approach keeps your salad vibrant and delicious.

FAQs

Can I use canned lentils instead of cooked lentils?

Absolutely! Canned lentils are a convenient shortcut. Just rinse and drain them well before adding to your salad to remove excess salt and any metallic taste. They work just as wonderfully in this recipe.

What types of beets work best for this salad?

I prefer red beets for their classic sweetness and color, but golden or candy-striped Chioggia beets also make for a beautiful and tasty variation. Just adjust roasting times slightly if the beets are smaller or larger in size.

Can I substitute goat cheese with another cheese?

Yes, you can swap goat cheese for feta, blue cheese, or even a mild ricotta salata depending on your preference. Each cheese will bring a unique flavor profile, so choose according to what you enjoy most.

Is this salad suitable for meal prep?

Definitely! To keep it fresh, store salad components separately as I mentioned above and assemble just before eating. The roasted beets and lentils hold up well refrigerated for a few days, making it a great option for packed lunches or easy dinners.

What can I use if I don’t have tarragon vinaigrette?

If you don’t have tarragon vinaigrette on hand, a simple lemon vinaigrette or balsamic dressing works beautifully too. The key is to have a bright, acidic dressing to complement the richness of the beets and goat cheese.

Conclusion

I truly hope you give this Lentil Salad with Roasted Beets, Goat Cheese, and Walnuts Recipe a try because it’s become such a favorite in my kitchen. It’s a perfect harmony of flavors and textures that feels special yet never complicated. Whether you’re looking for a nourishing lunch, an elegant side, or something wholesome and beautiful for entertaining, this recipe delivers every time. I’m confident you’ll fall in love with it just like I did!