There’s something about the earthy sweetness of roasted beets paired with creamy goat cheese that feels like magic on a plate. Add hearty French lentils, crisp herbs, and a drizzle of honey mustard vinaigrette, and you’ve got a salad that’s both comforting and refreshing.
This lentil beet goat cheese salad isn’t just another side dish—it’s a complete meal. Packed with protein, fiber, and flavor, it can easily stand alone for lunch or dinner. It’s colorful, wholesome, and the kind of salad you’ll actually crave.
Why You’ll Love This Salad
- Balanced flavors: Sweet roasted beets, tangy goat cheese, nutty lentils, and bright herbs.
- Hearty but light: Enough protein to fill you up without weighing you down.
- Great for meal prep: Lentils and beets can be made ahead of time.
- Versatile: Works as a side dish, main course, or potluck contribution.
I’ve made countless beet and goat cheese salads, but adding lentils takes it to the next level. It turns what’s usually a light starter into a satisfying meal.
Ingredients You’ll Need
For the salad:
- 1 cup dried French green lentils (or green lentils)
- 3 medium beets, roasted and diced
- 3 oz goat cheese, crumbled
- ½ cup walnuts, toasted
- ¼ cup fresh parsley, chopped
- 2 cups mixed greens (optional, for serving)
For the honey mustard vinaigrette:
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp red wine vinegar
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Cook the Lentils
Rinse lentils under cold water. Add them to a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain and let cool slightly.
(Tip: Don’t add salt while cooking—lentils toughen if salted too soon.)
2. Roast the Beets
Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for 40–50 minutes, until a knife slips through easily. Let them cool, then peel and dice.
(Shortcut: Use pre-cooked or vacuum-sealed beets if you’re short on time.)
3. Make the Dressing
Whisk olive oil, mustard, honey, vinegar, salt, and pepper until emulsified. Taste and adjust—you might like it sweeter or tangier.
4. Assemble the Salad
In a large bowl, combine lentils, roasted beets, walnuts, and parsley. Add half the dressing and toss gently. Arrange over mixed greens if using. Crumble goat cheese on top and drizzle with remaining vinaigrette.
Recipe Tips & Variations
- Walnut swap: Try pecans, hazelnuts, or sunflower seeds.
- Herb boost: Add dill or mint for a brighter taste.
- Grainy twist: Mix in quinoa for extra texture, similar to a quinoa beet salad with goat cheese.
- Warm salad version: Toss the lentils and beets together while still warm, then add goat cheese so it softens slightly.
- Meal prep tip: Keep dressing separate until serving so the greens don’t wilt.
Why Lentils Work So Well Here
Lentils often get overlooked in salads, but they’re a game changer. French lentils, in particular, hold their shape after cooking, giving the salad a hearty bite. They add earthiness that pairs beautifully with roasted beets.
This recipe is also a powerhouse nutritionally. Protein from lentils, healthy fats from walnuts, and probiotics from goat cheese create a satisfying balance. Think of it as comfort food in salad form.
Serving Suggestions
- Serve as a standalone meal with crusty bread.
- Pair with grilled chicken or salmon for added protein.
- Offer as a holiday side dish—it looks stunning on the table.
- Pack into jars for weekday lunches—just keep dressing separate until ready to eat.
Storage Instructions
This salad keeps well for 3–4 days in the fridge. Store dressing separately for best texture. Lentils and roasted beets can be made in advance, making weekday assembly quick.
More Beet & Lentil Recipe Ideas
If you’re looking for other ways to use these ingredients, here are a few to try:
- Roasted beet salad with arugula and oranges
- Lentil beet salad with fresh herbs and lemon
- Beetroot goats cheese tart for a cozy weekend bake
- Lentil salad with beets and herbs for a lighter, picnic-friendly option
Final Thoughts
This lentil beet goat cheese salad brings together simple ingredients in a way that feels both rustic and elegant. It’s hearty enough for dinner, but light enough to enjoy any day of the week.
Next time you’re craving something colorful, nourishing, and satisfying, give this recipe a try. I promise—it’s one you’ll keep coming back to.
Lentil Beet Goat Cheese Salad
Ingredients
Method
- Rinse lentils under cold water.
- Add them to a pot with 3 cups water.
- Bring to a boil, then lower the heat and simmer for 20–25 minutes until tender but not mushy. Drain and cool.
- Preheat oven to 400°F (200°C).
- Wrap each beet in foil and place on a baking sheet.
- Roast for 40–50 minutes, until tender when pierced with a knife.
- Let cool, peel, then dice into bite-size cubes.
- Place walnuts in a dry skillet over medium heat.
- Cook for 3–5 minutes, stirring often, until lightly browned and fragrant.
- In a small bowl, whisk olive oil, mustard, honey, vinegar, salt, and pepper until smooth.
- In a large bowl, combine lentils, diced beets, walnuts, and parsley.
- Pour in half the dressing and toss gently.
- Arrange over mixed greens if using.
- Top with crumbled goat cheese and drizzle with the rest of the dressing.
Notes
- You can swap walnuts for pecans or hazelnuts.
- For faster prep, use pre-cooked beets or canned lentils.
- To keep salad fresh for meal prep, store dressing separately and add before serving.
Frequently Asked Questions
Q: Can I use canned lentils instead of dried?
Yes! Rinse and drain canned green lentils before using. They’re softer, but still work.
Q: What kind of goat cheese is best?
A soft, creamy chèvre works best. Aged goat cheese will be tangier and crumbly, so go with your taste preference.
Q: Do I have to roast the beets?
Roasting brings out their sweetness, but you can also steam or boil them. Pre-cooked beets are a handy shortcut.
Q: Can I make this vegan?
Yes—swap goat cheese for vegan cheese or avocado, and use maple syrup instead of honey in the dressing.
Q: How do I keep the beets from staining everything pink?
Toss them separately in dressing before adding to the salad. Or just embrace the color—it makes the salad even prettier.
