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.
Ingredients
Scale
- 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
Instructions
- 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.
- Cook Lentils: Rinse lentils and simmer in unsalted water for 20 minutes, maintaining a slightly firm texture. Drain and season with salt and pepper.
- 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.
- 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.
- 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