Lentil Beetroot Salad
Simple Lentil Beetroot Salad recipe with charred onions, herbs, and a lemon-cumin dressing. Fresh, colorful, and meal-prep friendly.
Ingredients
For the salad:
- ½ cup black lentils, uncooked (they’ll double or triple in size once cooked)
- 4 small beets (or 2 medium), steamed, roasted, or pre-cooked, peeled and diced
- 1 small–medium red onion, cut into wedges and lightly charred
- 1 large handful fresh cilantro, roughly chopped
- 1 small handful chives, chopped
For the dressing:
- 1 tbsp olive oil
- 2½ tbsp lemon juice, freshly squeezed
- ½ tbsp pomegranate molasses
- ¼ tsp ground cumin
- Salt and black pepper, to taste
Instructions
- Rinse and cook the lentils in plenty of water for about 20 minutes, until tender but not mushy. Add salt near the end. Drain and cool slightly.
- Steam or roast the beets until soft when pierced with a fork (about 40–45 minutes for small ones). Let cool, peel, and dice.
- Heat a pan with a drizzle of olive oil. Add the onion wedges (slightly opened) and cook on high heat just until charred — no need to caramelize.
- Whisk olive oil, lemon juice, pomegranate molasses, cumin, salt, and pepper. It should taste tangy — once mixed with the salad, it balances perfectly.
- Combine lentils, beets, onions, cilantro, and chives in a bowl. Pour over the dressing and toss gently.
- Optional: Top with feta, avocado, boiled eggs, or toasted nuts. Serve right away or chill — it’s even better the next day.
