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lentil beet goat cheese salad in a large ceramic bowl

Lentil Beet Goat Cheese Salad

A hearty salad made with roasted beets, French green lentils, creamy goat cheese, toasted walnuts, and fresh parsley, all tossed in a honey mustard vinaigrette. It’s colorful, filling, and perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: Mediterranean-inspired, Vegetarian
Calories: 380
Ingredients Method Notes

Ingredients
  

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 dressing (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

Method
 

Cook the lentils
  1. Rinse lentils under cold water.
  2. Add them to a pot with 3 cups water.
  3. Bring to a boil, then lower the heat and simmer for 20–25 minutes until tender but not mushy. Drain and cool.
Roast the beets
  1. Preheat oven to 400°F (200°C).
  2. Wrap each beet in foil and place on a baking sheet.
  3. Roast for 40–50 minutes, until tender when pierced with a knife.
  4. Let cool, peel, then dice into bite-size cubes.
Toast the walnuts
  1. Place walnuts in a dry skillet over medium heat.
  2. Cook for 3–5 minutes, stirring often, until lightly browned and fragrant.
Make the dressing
  1. In a small bowl, whisk olive oil, mustard, honey, vinegar, salt, and pepper until smooth.
Assemble the salad
  1. In a large bowl, combine lentils, diced beets, walnuts, and parsley.
  2. Pour in half the dressing and toss gently.
  3. Arrange over mixed greens if using.
  4. 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.