Ingredients
1 cup green lentils (uncooked)
1 medium beet, diced
1 cup goat cheese, crumbled
1/4 cup fresh parsley, chopped
1 tbsp fresh mint, chopped
1/4 cup red onion, thinly sliced
1 tbsp red wine vinegar (alcohol-free alternative)
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
1/2 cucumber, diced
1 clove garlic, minced
Instructions
Preheat oven to 400°F (200°C)
Wash lentils and cook in 3 cups water until tender but firm (15-20 minutes)
Toss beet pieces with olive oil, salt, pepper, and garlic. Roast on parchment-lined sheet for 25-30 minutes
Combine cooled lentils, roasted beets, cucumber, parsley, mint, red onion, and goat cheese in a large bowl
Whisk dressing: mix lemon juice, red wine vinegar, 2 tbsp olive oil, salt, and pepper
Drizzle dressing over salad just before serving
Notes
Use pre-cooked beets in emergencies
Stir in 1 tsp pomegranate molasses for extra depth
Store in airtight container for up to 3 days
For vegan version, substitute vegan cheese alternative
- Prep Time: 15
- Cook Time: 40
- Category: Mediterranean Table
- Method: Stovetop/Oven
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 50mg