French Lentil & Beet Salad

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Posted October 11, 2023 by: Admin #Kitchen

This versatile French lentil and beet salad can serve as a satisfying main course for lunch or a delightful side dish for your next party or backyard BBQ.


French Lentil & Beet Salad

One of the remarkable advantages of using lentils in your culinary repertoire is their quick preparation and cost-effectiveness. Much like rice, you can incorporate them as a side dish, toss them into salads, or even elevate them to the star of the show by featuring them in curries, stews, and even burgers. Beyond their simplicity, they provide complex carbohydrates and serve as an essential source of plant-based protein.

French Lentil & Beet Salad


Lentils come in a variety of colors, from red to green, and brown to black, each cherished by different cultures for centuries and used in diverse dishes. Red lentils are great for soups and stews, such as my Lentil, Sweet Potato & Spinach Dahl, while Puy (French) or black lentils shine in salads and side dishes. Depending on the type and color, their cooking time varies from 20 to 45 minutes, making them a smart choice for weeknight meals. Regardless of your choice, always remember to rinse lentils thoroughly before cooking and, when possible, soak them to enhance digestion.

This French lentil and beet salad combines sweet, savory, and salty flavors, creating a delectable salad that can be stored in the fridge for several days.

French Lentil & Beet Salad

This recipe for lentil and beet salad uses raw beets, but you can also opt for pre-roasted beets to save time and cleanup.




  • 1/2 cup dry Puy lentils
  • 1 cup water
  • 1 bay leaf
  • 4 medium beets (I used 2 red and 2 yellow)
  • 1/3 cup crumbled goat cheese
  • 1/4 cup thinly sliced red onion
  • 1 handful roughly chopped parsley
  • 1 small handful minced chives


  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed and minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • Preheat your oven to 400°F.
  • To begin, roast the beets. Wash and loosely wrap each beet in aluminum foil, then roast them in the oven for 1 hour until they become tender.
  • While the beets are roasting, take a pot and add 1/2 cup of Puy lentils, 1 cup of water, and a bay leaf. Bring it to a boil, then reduce to a simmer and cook for 20 minutes until the lentils are soft but still slightly firm.
  • Once the lentils are cooked, drain any excess hot water, rinse them with cold water, and set them aside to cool.
  • After the beets are done roasting, let them cool, keeping the foil on.
  • While the beets and lentils are cooling, prepare the dressing. Combine all the ingredients in a jar or bowl and whisk them until well mixed.
  • Once the beets have cooled, gently remove their outer skin, which should come off easily after roasting.
  • Once the skin is removed, cut the roasted beets into bite-sized cubes.
  • When the beets and lentils have cooled completely, place them in a large bowl to assemble the salad.
  • Add the sliced onion and toss to combine with the beets and lentils. Drizzle in the dressing and toss to ensure everything is well coated.
  • Add the crumbled goat cheese and fresh herbs, season to taste with salt and pepper, and give it one final toss before serving.
  • Enjoy!


  • Serving Size: 1 serving
  • Calories: 270 calories
  • Sugar: 10 grams
  • Fat: 17 grams
  • Carbohydrates: 20 grams
  • Fiber: 7 grams
  • Protein: 11 grams

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