Black Lentil Salad with Roasted Beets & Carrots
Black Lentil Salad with Roasted Beets & Carrots is a vibrant, nourishing dish that brings together a medley of flavors and textures in every bite. Hearty black lentils form the protein- and fiber-rich foundation, while sweet roasted beets and carrots add earthy depth and a touch of caramelized sweetness. Juicy tomatoes and crisp cucumber provide a burst of freshness, complemented by the brightness of chopped parsley. Everything is tossed in a luscious roasted garlic and balsamic vinaigrette, infusing the salad with tangy, savory notes. Creamy feta cheese lends a salty, rich finish, and optional capers and olives add a briny, Mediterranean flair.
Not only is this salad delicious and visually stunning, but it’s also an excellent source of dietary fiber thanks to the lentils and vegetables. It’s perfect for meal prep, potlucks, or as a wholesome lunch or dinner that will keep you feeling satisfied and energized.
Black Lentil Salad with Roasted Beets & Carrots
Ingredients
- 1 cup black lentils (beluga lentils), rinsed
- 2 cups peeled and diced beets (2 medium)
- 1 cup peeled and diced carrots (2 medium)
- 2 cups diced tomatoes (2 medium)
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 1 head garlic (for roasting)
- 4 tbsp olive oil (plus more for roasting)
- 2 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Optional: 2 tbsp capers, 1/4 cup pitted olives (sliced)
Instructions
- Preheat oven to 400°F (200°C).
- Place diced beets and carrots on a baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
- Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and place on the baking sheet.
- Roast for 25–30 minutes, until beets and carrots are tender and garlic is soft. Let cool slightly.
- While veggies roast, bring a pot of salted water to a boil. Add black lentils and simmer for 20–25 minutes, until just tender but not mushy. Drain and let cool.
- In a large bowl, combine cooked lentils, roasted beets and carrots, chopped tomatoes, cucumber, parsley, and (if using) capers and olives.
- Make the dressing by squeezing the roasted garlic cloves out of their skins into a small bowl. Mash with a fork.
- Add vinegars, olive oil, Italian seasoning, salt, and pepper. Whisk until smooth.
- Pour dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese.
- Taste and adjust seasoning as needed.
- Serve chilled or at room temperature.
Notes
Tips & Variations
- Add greens: Serve over arugula or baby spinach for extra color.
- Meal prep: This salad keeps well in the fridge for up to 3 days.
- Protein boost: Add grilled chicken or chickpeas if desired.