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Roasted Beet and Lentil Salad with Goat's Cheese | Culinary Cool www.culinary-cool.com

Roasted Beet and Lentil Salad with Goat's Cheese

A simple, hearty salad using fresh beets and lentils
Course Salad
Cuisine American
Keyword Beets, Goat Cheese, Lentils
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 meal sized, or 4 side salads



  • 3 cups water
  • 1/2 cup French or green lentils rinsed, and picked through for debris
  • 1 bay leaf
  • sprig of fresh thyme
  • 1 1/2 lbs beets assorted varieties, such as red, golden, candy cane
  • 3-4 handfuls mixed greens


  • 1/4 cup Camelina or olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon such as Gravelbourg German Style Dijon
  • salt and pepper to taste
  • goat's cheese
  • pea shoots optional


  • Preaheat oven to 400°F.
  • Cut off the leafy beet greens, and scrub them under running water. Wrap the beets in foil individually, however, smaller beets can be wrapped up together. Place on a baking sheet.
  • Roast for 45-60 minutes, depending on the size of your beets, and check on them every 20 minutes or so. They are done once they are fork tender.
  • Let them cool before rubbing with a paper towel to remove the skins. If the skins don't come off easily, you can use a vegetable peeler to help the process along.
  • Cut the beets into wedges, or bite sized pieces.
  • Meanwhile, in a medium saucepan, add water, lentils, bay leaf and thyme. Bring to a boil, then reduce to medium and simmer until tender, about 20-25 minutes.
  • Drain lentils and remove the bay leaf and thyme. Set aside and keep warm.
  • In a medium bowl, whisk together oil, vinegar, Dijon, salt and pepper. Whisk until the vinaigrette is emulsified. Set aside.
  • Add the greens, beets, and lentils to a mixing bowl, add the dressing, and toss to combine.
  • Serve with crumbled goat's cheese and pea shoots. This salad is awesome served warm, or chilled.