Zesty Lentil Salad with Roasted Beets & Blood Oranges Recipe

Nothing beats a vibrant lentil salad with roasted beets that bursts with tangy citrus notes and earthy undertones.

blood oranges add a stunning splash of color to this Mediterranean-inspired dish.

The sweet-tart combination creates a symphony of flavors that dance across your palate.

Tender lentils provide a hearty base for this nutritious meal, complemented by the caramelized richness of roasted beets.

Bright, zesty blood oranges cut through the earthiness with their distinctive crimson hue and refreshing taste.

Simple ingredients come together to craft a salad that’s both elegant and deeply satisfying.

Grab your ingredients and get ready to savor every delightful bite of this vibrant, nutrient-packed creation.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 320 kcal

Servings: 5

Lentil, Beet, and Blood Orange Salad – Ingredient List

• Beets: Earthy root vegetable that transforms with roasting, select firm and smooth beets without blemishes.
• Olive Oil: Helps beets caramelize and develop rich flavor, choose extra virgin for best taste.
• Honey: Enhances natural sweetness of beets, opt for local raw honey for deeper complexity.

• Lentils: Hearty protein-packed legume, select green or French lentils that hold shape during cooking.
• Goat Cheese: Creamy tangy element, choose fresh and soft variety for better texture.
• Almonds: Crunchy nutrition booster, select raw slivered almonds for optimal freshness.

• Blood Oranges: Vibrant citrus that adds colorful tang, pick ripe fruits with deep crimson hue.
• Arugula: Peppery green base, select crisp and fresh leaves with bright green color.
• Parsley: Fresh herbal accent, choose bright green leaves with no wilting.
• Vinaigrette Ingredients (Vinegar, Mustard, Salt, Pepper): Flavor balancers that unite all components, use high-quality ingredients for maximum impact.

What You’ll Need to Build the Lentil and Beet Salad

• Mixing Bowl: Essential for combining beets with oil and honey, preparing vinaigrette, and assembling salad.
• Chef's Knife: Perfect for peeling beets, cutting quarters, slicing oranges, and chopping parsley.
• Cutting Board: Sturdy surface for all chopping and slicing tasks.
• Medium Pot: Needed to cook lentils in water.
• Roasting Pan or Baking Sheet: Used for roasting beets in the oven.
• Small Bowl: Ideal for mixing vinaigrette ingredients.
• Colander: Useful for draining cooked lentils.
• Measuring Spoons: Helps measure honey, oil, and seasonings accurately.

Assembly Instructions for the Beet & Blood Orange Mix

• Beet Preparation

Wash and slice beets into beautiful quarters, coating them with a drizzle of olive oil and honey. Sprinkle with salt and pepper for extra flavor.

• Roasting Magic

Place beets in the oven at 180°C, allowing them to transform into tender, caramelized gems over 35-40 minutes.

• Lentil Foundation

Cook lentils in water until they’re soft and plump, creating a hearty base for the salad.

• Citrus Burst

Carefully peel and slice blood oranges, their vibrant color ready to add brightness to the dish.

• Vinaigrette Creation

Whisk together a zesty dressing that will tie all the flavors together beautifully.

• Salad Assembly

Layer arugula with warm lentils, roasted beets, and juicy orange slices. Sprinkle with creamy goat cheese, crunchy almonds, and fresh parsley.

• Final Touch

Drizzle the vinaigrette over the salad, gently tossing to ensure every bite is packed with delicious flavors.

Flavor Tips for Lentil Beet Salads with Citrus

• Marinate beets in balsamic vinegar before roasting to add a tangy depth that complements their natural sweetness and intensifies the overall taste profile.
• Swap goat cheese with feta or replace with grilled tofu for a vegan option that maintains the salad's protein and texture balance.
• Prepare roasted beets and cooked lentils up to two days in advance, storing separately in airtight containers to streamline meal preparation and enhance convenience.
• Replace blood oranges with mandarin oranges or grapefruit during different seasons to keep the recipe versatile and maintain its bright, citrusy essence while using fresh, available produce.
• Toast almonds briefly in a dry skillet before adding to the salad, releasing their nutty oils and creating a more pronounced crunch that elevates the overall eating experience.

Stylish Ways to Present Your Beet & Orange Salad

• Elevate Your Dining Experience: Serve this vibrant lentil salad as a light lunch or refreshing side dish that brings Mediterranean flair to your table.
• Pair with Crusty Companions: Accompany the salad with warm, artisan sourdough bread or crispy whole grain crackers to add delightful texture and soak up the zesty vinaigrette.
• Create a Protein Powerhouse: Transform this salad into a complete meal by adding grilled chicken, seared salmon, or pan-roasted tofu for extra protein and satisfying substance.
• Wine and Dine Perfectly: Complement the salad's earthy and citrusy notes with a crisp white wine like Sauvignon Blanc or a light, refreshing rosé that enhances the dish's vibrant flavors.

Store Lentil Salads the Smart Way

• Maximize Freshness: Store the salad components separately in airtight containers in the refrigerator for up to 3 days, keeping the vinaigrette, lentils, and roasted beets in individual sealed containers to maintain optimal texture and flavor.
• Meal Prep Magic: Prepare roasted beets, cooked lentils, and chopped ingredients in advance, allowing you to quickly assemble the salad during busy weekdays for a quick and nutritious meal.
• Smart Reheating Technique: Gently warm the lentils and beets separately at room temperature before reassembling the salad to prevent wilting of the arugula and maintain the crisp texture of the ingredients.
• Freezer-Friendly Option: Freeze roasted beets and cooked lentils in portion-sized containers for up to 1 month, providing a convenient base for future salad preparations or quick side dishes.

Vibrant Lentil Salad With Roasted Beets And Blood Oranges

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4.8 from 38 reviews

• Total Time: 1 hour
• Yield: 5 1x

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Description

Mediterranean-inspired lentil salad blends roasted beets and blood oranges in a zesty dish. Crimson vegetables and citrus create balanced flavors that complement earthy lentils, inviting you to savor each refreshing bite.

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Ingredients

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• 3 blood oranges (2 regular oranges if preferred)
• 2 raw beets (yellow, red, or chiogga)
• 70 grams (2.5 oz) black or beluga lentils
• 40 grams (1.4 oz) fresh goat cheese
• 2 handfuls arugula (or baby spinach, mixed greens, lamb’s lettuce)
• 25 grams (0.9 oz) slivered almonds
• 2 tbsps (30 ml) olive oil (for beets)
• 2 tbsps (30 ml) olive oil (for vinaigrette)
• 1 tbsp (15 ml) honey (for beets)
• 1 tbsp (15 ml) white balsamic vinegar or apple cider vinegar
• 1 tbsp (15 ml) olive oil
• 1 tsp (5 ml) honey (for vinaigrette)
• 1 tsp (5 ml) mustard
• Salt
• Pepper
• Fresh parsley

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Instructions

1. Roast Beets: Preheat oven to 350°F (180°C) on static heat. Wash, peel, and quarter beets. Toss with olive oil, honey, salt, and pepper. Spread on baking sheet and roast 35-40 minutes until tender with caramelized edges.
2. Cook Lentils: Rinse lentils and simmer in unsalted water for 20 minutes, maintaining a slightly firm texture. Drain and season with salt and pepper.
3. Prepare Citrus and Vinaigrette: Peel blood oranges, removing white pith, and slice into half-moon segments. Whisk vinaigrette ingredients in a small bowl until thoroughly combined.
4. Assemble Salad: Layer peppery arugula on serving platter. Top with warm lentils, roasted beet wedges, and blood orange segments. Crumble goat cheese and sprinkle slivered almonds over the dish.
5. Finish and Serve: Drizzle vinaigrette evenly across salad. Gently toss to distribute flavors. Garnish with chopped parsley and serve immediately while ingredients remain warm and vibrant.

Notes

• Beet Roasting Precision: Cut beets uniformly to ensure even caramelization and tender texture, preventing undercooked or burnt edges.
• Lentil Cooking Technique: Watch simmering time carefully to maintain a slightly firm texture, avoiding mushy consistency that can ruin the salad’s integrity.
• Citrus Preparation Tip: Remove all white pith from blood oranges to prevent bitter undertones and achieve clean, sweet citrus segments.
• Temperature Harmony: Serve the salad while ingredients are still warm to maximize flavor integration and ensure a delightful sensory experience.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 10 g
• Protein: 9 g
• Cholesterol: 10 mg