lentil, beetroot and walnut salad

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Amanda Stansfield
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Nourish your body with this delicious protein rich colorful salad that I love so much.

Lentils are an incredible plant-based source of protein and full of fibre, while beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.

Delicious served cold in the summer. But equally tasty when served slightly warmed (eat when lentils and beetroot have been freshly cooked vs. cooled).

This salad is satisfying without the handful of baby greens and is an excellent side dish.  Feel free to add in any extra roasted or fresh vegetables to personalize it. And if you are feeling really creative crumble your favourite plant based cheese on top.

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Lentil, Beetroot and Walnut Salad
Ingredients
  • 1 cup Black Lentils
  • 3 large cooked Beetroot, cut into slices buy an assortment for my colour
  • 2 tbsp red onion, finely chopped
  • 1/4 cup toasted Walnuts, roughly chopped also delicious raw
  • handful fresh mint, roughly chopped
  • handful fresh basil, roughly chopped
  • handful fresh oregano, roughly chopped
  • 2 cup mixed baby greens
Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp shallot, minced optional
  • 1 tsp Sea Salt to taste
  • freshly ground black pepper to taste
Instructions
Lentil, Beetroot Salad

  1. Cook lentils as per directions. Make sure liquid has evaporated and lentils are not mushy. Transfer to a large bowl and allow to cool.

  2. Meanwhile, in a pre-heated skillet on medium-high heat, pour 1 tbsp olive oil and add walnuts. Stir well, and toast until lightly browed (or as desired).

  3. Once Lentils are cooled, add chopped Beetroot, red onion, toasted walnuts and fresh herbs to lentil and gently stir until combined.

  4. Drizzle the dressing over the salad and serve on a bed of baby greens. Store any leftovers in a covered glass container in the refrigerator. Make sure not to add greens to salad or they will wilt.

Dressing

  1. Add all dressing ingredients to a cup and whisk until well combined. Taste and adjust salt and pepper as necessary, keep in mind, the flavours will develop the longer it sits. Store in the refrigerator until needed for up to 1 week. Bring to room temperature before using.

Try a few of my other salads here.

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