Roasted Beet and Lentil Salad with Goat Cheese and Walnuts
As the seasons shift, so do the flavors and nutrients that nature provides. Root vegetables like beets and hearty legumes such as lentils take center stage in this Roasted Beet and Lentil Salad with Goat Cheese and Walnuts, making it the perfect dish for a nourishing winter or early spring meal. With a balance of earthy, creamy, and crunchy textures, this salad is as satisfying as it is nutritious.
Celebrating Seasonal Ingredients
One of the best ways to eat for health and sustainability is to focus on seasonal produce. Beets, in particular, thrive in cooler months and offer a natural sweetness when roasted. Their deep red hue is a sign of their high antioxidant content, particularly betalains, which support detoxification and reduce inflammation.
Lentils, another star ingredient, are a fantastic plant-based protein source packed with fiber, iron, and essential minerals. Combined with the crisp freshness of arugula or mixed greens, the crunch of toasted walnuts, and the creamy tang of goat cheese, this salad embodies balance and flavor.
Simple Ingredients, Maximum Nutrition
One of the best aspects of this dish is its simplicity. With just a handful of whole food ingredients, it delivers a powerhouse of nutrients:
- Beets – Rich in fiber, folate, and antioxidants to support heart health and circulation.
- Lentils – A plant-based protein source that promotes gut health and stable blood sugar levels.
- Walnuts – Packed with omega-3 fatty acids and brain-boosting benefits.
- Goat Cheese – Provides a creamy contrast while offering probiotics and easier digestion compared to cow’s milk cheese.
- Arugula/Mixed Greens – A nutrient-dense base, full of vitamins A, C, and K, plus a slightly peppery bite that complements the sweetness of the beets.
The simple homemade balsamic vinaigrette ties everything together with its tangy richness, using just olive oil, balsamic vinegar, Dijon mustard, and a touch of natural sweetness from honey or maple syrup.
A Versatile and Satisfying Dish
This salad can be served as a light yet hearty meal on its own or as a complementary side to a protein of choice. It’s perfect for meal prep, too—simply store the components separately and assemble when ready to enjoy.
For a variation, consider swapping the goat cheese for feta, adding orange segments for a citrusy twist, or sprinkling in pumpkin seeds for an extra crunch.
Bringing It to Your Table
With its vibrant colors and dynamic flavors, this Roasted Beet and Lentil Salad makes healthy eating effortless and enjoyable. Whether you’re looking for a nutrient-packed lunch, a satisfying side dish, or a way to incorporate more seasonal produce into your meals, this salad is a deliciously wholesome choice.
Enjoy the simple pleasure of real, nourishing ingredients—your body (and taste buds) will thank you!
Roasted Beet and Lentil Salad with Goat Cheese and Walnuts
Equipment
- baking sheet
- parchement paper or aluminim foil
- saucepan
- mixing bowl
- whisk or mason jar with lid
- cutting board
- kitchen knife
Ingredients
- 2 medium beets peeled and diced
- 1 tbsp olive oil
- 1 cup cooked lentils or 1/2 cup dry lentils, rinsed and cooked
- 4 cups arugula or mixed greens
- 2 oz goat cheese crumbled
- 1/4 cup walnuts chopped and toasted
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup optional
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Place the diced beets on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until tender. Set aside to cool. ***See alternate roasting instructions.
- Cook the Lentils (if using dry lentils): While the beets are roasting, cook lentils in a saucepan with water according to package instructions, about 15-20 minutes, until tender. Drain and let cool.
- Prepare the Vinaigrette: In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup (if using), and salt and pepper.
- Assemble the Salad: In a large bowl, combine the arugula or mixed greens, roasted beets, cooked lentils, and toasted walnuts. Drizzle with the balsamic vinaigrette and toss gently to combine.
- Add Goat Cheese: Top the salad with crumbled goat cheese and a final sprinkle of walnuts, if desired. Serve immediately.
- ***Alternate roasting instructions for beets: Preheat your oven to 400°F (200°C). Trim the beets, but leave whole. Place beets on a foil lined baking sheet. Drizzle olive oil over the beets and seal the beets in the foil. Roast the beets for 45 minutes. Let cool for a few minutes before handling. Remove the skin with a paring knife and dice.
