Warm Lentil and Roasted Beet Salad With Goat Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 1/2 pounds medium beets, scrubbed and trimmed
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 1 cup French green lentils, rinsed and picked over
• 3 cups low-sodium vegetable broth or water
• 1 bay leaf
• 1 garlic clove, smashed
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 small shallot, finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 5 ounces baby arugula or mixed tender greens
• 1/2 cup walnuts, toasted and roughly chopped
• 4 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill or mint

Do This

• 1. Heat the oven to 400°F. Rub beets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then wrap in foil and roast 45 to 50 minutes.
• 2. While the beets roast, simmer lentils with broth, bay leaf, garlic, and 1/2 teaspoon salt for 20 to 25 minutes, until tender but not mushy.
• 3. Toast walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, then chop.
• 4. Whisk lemon juice, zest, shallot, Dijon, honey, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons olive oil into a bright dressing.
• 5. Peel warm beets by rubbing off the skins with a paper towel, then cut into wedges.
• 6. Toss warm lentils with some dressing and herbs; lightly dress the greens.
• 7. Assemble greens, lentils, beets, walnuts, and goat cheese on a platter. Drizzle with remaining dressing and serve warm or at room temperature.

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Why You’ll Love This Recipe

• It feels restaurant-worthy but stays simple. Roasted beets, warm lentils, creamy goat cheese, and a lemony dressing make a polished salad without complicated techniques.
• It is satisfying enough for a meal. French green lentils add protein, fiber, and a hearty texture that makes this salad filling.
• Every bite has contrast. Earthy beets, peppery greens, crunchy walnuts, tender lentils, tangy cheese, and bright lemon work beautifully together.
• It is make-ahead friendly. The lentils, beets, walnuts, and dressing can all be prepared in advance, then assembled just before serving.

Grocery List

• Produce: 1 1/2 pounds medium beets, 1 lemon, 1 small shallot, 1 garlic clove, 5 ounces baby arugula or mixed tender greens, fresh flat-leaf parsley, fresh dill or mint
• Dairy: 4 ounces goat cheese
• Pantry: French green lentils, low-sodium vegetable broth or water, extra-virgin olive oil, walnuts, Dijon mustard, honey or maple syrup, bay leaf, kosher salt, black pepper

Full Ingredients

For the Roasted Beets

• 1 1/2 pounds medium beets, about 4 medium beets, scrubbed well and greens trimmed to 1 inch
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Warm Lentils

• 1 cup French green lentils, also called lentilles du Puy, rinsed and picked over
• 3 cups low-sodium vegetable broth or water
• 1 bay leaf
• 1 garlic clove, smashed and peeled
• 1/2 teaspoon kosher salt

For the Lemon-Shallot Dressing

• 2 tablespoons fresh lemon juice, from about 1 large lemon
• 1 teaspoon finely grated lemon zest
• 1 small shallot, finely minced, about 2 tablespoons
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Salad

• 5 ounces baby arugula or mixed tender greens, about 5 packed cups
• 1/2 cup walnut halves or pieces, toasted and roughly chopped
• 4 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill or mint

Step-by-Step Instructions

Step 1: Roast the beets until tender

Preheat the oven to 400°F. Place the scrubbed, trimmed beets on a large sheet of aluminum foil or parchment-lined foil. Rub them with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Wrap the beets tightly into a packet and place the packet on a rimmed baking sheet.

Roast for 45 to 50 minutes, or until a paring knife slides into the center of the largest beet with little resistance. The exact time depends on beet size; small beets may finish closer to 40 minutes, while larger beets may need up to 60 minutes. Let the beets rest in the packet for 5 minutes so the skins loosen slightly.

Step 2: Simmer the lentils

While the beets roast, add 1 cup rinsed French green lentils, 3 cups low-sodium vegetable broth or water, 1 bay leaf, 1 smashed garlic clove, and 1/2 teaspoon kosher salt to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low so the liquid gently bubbles.

Simmer uncovered for 20 to 25 minutes, stirring once or twice, until the lentils are tender but still hold their shape. Drain off any excess liquid, discard the bay leaf and garlic clove, and return the lentils to the warm saucepan off the heat.

Step 3: Toast the walnuts

Place 1/2 cup walnuts in a dry skillet over medium heat. Toast for 4 to 5 minutes, stirring frequently, until the walnuts smell nutty and look slightly deeper in color. Transfer them immediately to a cutting board so they do not keep cooking in the hot pan, then roughly chop once cool enough to handle.

Step 4: Whisk the lemon-shallot dressing

In a small bowl or measuring cup, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 finely minced small shallot, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing looks glossy and lightly thickened.

Let the dressing sit for 5 minutes if you have time. This softens the sharpness of the shallot and helps the lemon, mustard, and olive oil taste more rounded.

Step 5: Peel and cut the beets

When the roasted beets are cool enough to handle but still warm, use a paper towel or clean kitchen towel to rub off the skins. They should slip away easily. Trim off the root ends, then cut each beet into 1/2-inch wedges or bite-size pieces.

For the cleanest presentation, place the cut beets in a separate small bowl and toss them with 1 tablespoon of the dressing. Keeping the beets separate until assembly helps prevent the entire salad from turning pink.

Step 6: Dress the warm lentils and greens

Add 2 tablespoons of the dressing to the warm lentils and stir gently. Fold in the 2 tablespoons chopped parsley and 1 tablespoon chopped dill or mint. Taste a spoonful and adjust with a small pinch of salt or a few drops of lemon juice if needed.

Place the 5 ounces baby arugula or mixed greens in a large bowl. Drizzle with 1 tablespoon of the dressing and toss very lightly, just enough to coat the leaves without weighing them down.

Step 7: Assemble and serve

Arrange the lightly dressed greens on a large serving platter or divide them among 4 shallow bowls. Spoon the warm lentils over the greens, then nestle the roasted beet wedges throughout. Scatter the toasted walnuts over the top and finish with 4 ounces crumbled goat cheese.

Drizzle with the remaining dressing, add a final grind of black pepper, and serve immediately while the lentils and beets are still warm. The goat cheese will soften slightly against the warm ingredients, making the salad creamy without needing a heavy dressing.

Pro Tips

• Choose lentils that hold their shape. French green lentils or black beluga lentils are best here. Red lentils will break down too much, and regular brown lentils can become soft if overcooked.
• Dress the lentils while warm. Warm lentils absorb lemon, olive oil, and shallot flavor much better than cold lentils.
• Keep the beets separate until serving. Beets are beautiful, but they stain. Tossing them separately preserves the greens, goat cheese, and lentils so the platter looks polished.
• Do not skip toasting the walnuts. Toasting deepens their flavor and gives the salad a more satisfying crunch.
• Use a towel you do not mind staining. Beet skins slip off easily after roasting, but the color can stain cloth and cutting boards.

Variations

• Make it heartier: Add sliced grilled chicken, roasted salmon, jammy eggs, or crispy chickpeas for a more substantial dinner salad.
• Change the cheese: Use feta for a saltier bite, blue cheese for a bolder flavor, or diced avocado for a creamy dairy-free version.
• Add a grain: Fold in 1 cup cooked farro, quinoa, or barley to turn the salad into a warm grain bowl.

Storage & Make-Ahead

For best texture, store the components separately. Cooked lentils can be refrigerated in an airtight container for up to 4 days, roasted beets for up to 4 days, toasted walnuts for up to 1 week at room temperature, and dressing for up to 5 days in the refrigerator. Rewarm the lentils gently in the microwave for 30 to 45 seconds or in a small saucepan over low heat before assembling. Once fully assembled, the salad is best eaten the same day, though leftovers can be refrigerated for up to 2 days; the greens will soften over time.

Nutrition (per serving)

Calories: 535 kcal | Carbs: 47g | Protein: 21g | Fat: 31g | Saturated Fat: 8g | Fiber: 14g | Sugar: 14g | Sodium: 650mg | Cholesterol: 13mg