Description
A fresh and vibrant Lentil Salad featuring roasted red beets, mixed greens, creamy goat cheese, and crunchy walnuts, all tossed in a flavorful Tarragon Vinaigrette. This hearty yet healthy salad makes for a perfect light lunch or a delicious side dish.
Ingredients
Beets
- 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
Greens and Lentils
- 2 cups chopped romaine lettuce
- 2 packed cups arugula
- 1 cup cooked lentils (brown, Puy/French, or black/beluga variety)
Toppings and Dressing
- 2 oz goat cheese, crumbled
- 2 tablespoons chopped walnuts
- 4 tablespoons Tarragon Vinaigrette
Instructions
- Roast Beets: Preheat the oven to 425°F (220°C). Arrange the beet cubes on a parchment-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Use your hands to toss and evenly coat the beets. Spread them out in a single layer and roast in the oven for 30 minutes until tender.
- Cool Beets: Remove the roasted beets from the oven and allow to cool to near room temperature for at least 10 minutes. This step ensures the beets don’t wilt the greens when combined.
- Assemble Salad: While the beets cool, divide the chopped romaine and arugula evenly onto two salad plates. Gently toss the greens together. Evenly distribute ½ cup of cooked lentils, 1 cup of roasted beets, crumbled goat cheese, and chopped walnuts over each salad plate.
- Add Dressing and Serve: Drizzle 2 tablespoons of Tarragon Vinaigrette over each assembled salad just before serving. Toss lightly if desired, and enjoy fresh!
Notes
- Use any cooked lentil variety you prefer, but brown, Puy, or black lentils work best for texture and flavor.
- You can prepare the beets a day ahead to save time, storing them refrigerated until ready to assemble.
- If you don't have Tarragon Vinaigrette, a simple vinaigrette of olive oil, vinegar, and herbs can be a great substitute.
- For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
