This Lentil and Beet Salad is one of those go-to recipes that I find myself returning to whenever I crave something both nourishing and special. It’s deeply inspired by the bold and simple flavors that define Mediterranean cuisine. Think earthy lentils, sweet roasted beets, tangy feta, and the satisfying crunch of walnuts.

The salad is dressed with my simple, yet exquisite, Mediterranean dressing, a blend of extra virgin olive oil, red wine vinegar, lemon juice, and a touch of sumac or za’atar. This dressing elevates the salad, delivering an explosion of flavor with minimal effort and ingredients that are wholesome and clean.

Whether you need a filling and healthy lunch, a make-ahead meal prep option, or an easy and impressive side dish for a holiday gathering, this lentil beet salad is the perfect solution. It’s naturally gluten-free, packed with plant-based protein and fiber, and maintains its delightful flavor and texture even after being stored in the fridge. If you’re a fan of Mediterranean flavors and love the versatility of lentils, this salad is sure to become a regular in your rotation! And if you’re looking for other delicious lentil recipes, you might also enjoy my Chicken Lentil Soup, Moroccan Carrot Red Lentil Soup, or Lebanese Lentil Soup.

Why You Will Love This Lentil Beet Salad

This simple Mediterranean-style Lentil and Beet Salad is incredibly easy to make and remarkably satisfying. It’s inspired by my other popular Mediterranean Lentil Salad. Here’s why I think you’ll love it too:

• Flavorful: The combination of earthy lentils, sweet roasted beets, and tangy feta, all complemented by the zesty dressing, creates a perfect balance of flavors. It’s both earthy and subtly sweet!
• Satisfying: Packed with plant-based protein and fiber, this salad is filling enough to be a complete lunch. It also makes a wonderful side dish, especially alongside something like my Mediterranean Chicken.
• Great for Meal Prep: This salad holds up beautifully in the fridge, and the flavors actually meld together and improve over time. This makes it an ideal choice for make-ahead meals, potlucks, or easy weeknight sides. If you’re looking for more meal-prep friendly lentil recipes, you might also enjoy my Lentil Bean Chili or my Sweet Potato Lentil Curry.

• Beets: Earthy and naturally sweet when roasted, beets are a fantastic addition to this salad. I prefer to use 4 medium-sized beets that I roast myself and then chop. However, for a convenient shortcut, you can also use pre-cooked beets, which are often available in the produce section of most grocery stores.
• Lentils: For salads, the best types of lentils to use are French lentils (also known as Le Puy lentils), black lentils (also known as Beluga lentils), or green lentils. It’s important to cook the lentils according to the package directions until they are tender but still hold their shape. To save time, you can also find pre-cooked lentils in the produce section of the grocery store. Just make sure to let them cool completely before adding them to the salad.
• Feta Cheese: Creamy and tangy feta cheese adds a delightful salty and briny flavor that pairs beautifully with the sweetness of the beets and the earthiness of the lentils.
• Arugula: Peppery and slightly bitter, arugula adds a wonderful depth of flavor to this salad. If you enjoy the addition of greens, arugula is an excellent choice.

Ways to Customize This Recipe

• Add in Extra Veggies: Vegetables are a fantastic way to add even more nutrients and flavor to this salad. Some great options include cherry tomatoes (halved or quartered), bell peppers (diced), roasted red peppers (sliced or diced), or sun-dried tomatoes (oil-packed, drained, and chopped).
• Swap the Cheese: If you’re not a fan of feta, goat cheese makes a delicious and tangy alternative.
• Experiment with Different Nuts and Seeds: You can easily swap out the walnuts for other nuts or seeds, such as pine nuts, sesame seeds, sunflower seeds, sliced almonds, or pistachios.
• Incorporate Fresh Herbs: This salad already features fresh parsley and fresh mint, but you could also try adding fresh dill for a different herbaceous note.
• Add Pickled Ingredients: I personally love adding a touch of tang and acidity with picked red onions or a medley of pickled vegetables.
• Consider Other Add-Ins: Some other ingredients that I think would work well in this salad include capers, artichoke hearts (canned or marinated), and Kalamata olives (pitted and halved).

Storage Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 4 days. You may find that you need to add a little extra dressing when you serve the salad again to refresh the flavors and brighten it up.