We’re finally starting to see signs of spring here in Michigan. It still hasn’t warmed up past 40 degrees, but the last two days have been beautifully sunny. It’s a nice change from our weekly snow and ice storms! We can’t wait for spring produce, but for now, we’ll enjoy late-season citrus, which is the star of this lentil salad with roasted beets.
I love a salad like this one with lentils, citrus and beets, that has varying textures and flavors with plant protein and fat to make it a full meal. This salad hits all of those requirements. Refreshing greens, earthy roasted beets, sweet, tangy citrus, salty vegan feta and lentils are pulled together with a citrus dill vinaigrette. If you’re wondering where we found vegan feta, it’s from this brand. We haven’t seen anything else similar on the market, and we absolutely love it! The texture is similar to dairy feta, and it hits the salty, tangy notes that make feta so satisfying.
We used regular and golden beets for this citrus lentil salad. Golden beets have a slightly milder flavor than red beets and they’re equally nutritious. We often find them loose in large bins at the store, but if yours have greens attached, you can use the beet greens by washing them well and adding them to the salad. Beet greens are also great sautéed. The texture is somewhat similar to Swiss chard. Other uses include adding to a soup or homemade vegetable stock.
If you’re like me and can’t just eat a salad for dinner (it’s just not enough!), pair beet lentil salad with soup or even a sandwich. This minestrone is always a good choice. Or if you want to double up on lentils, try this vegan red lentil soup (a favorite in our house). In terms of sandwiches, any kind of panini is a win in my book.Print
This salad has it all: refreshing greens, earthy roasted beets, tangy/sweet citrus, protein-rich lentils and a citrus dill vinaigrette that brings everything together. Perfect for a quick, filling weeknight dinner, especially when paired with some leftover soup or an easy sandwich!
- 1 cup cooked green lentils (cooked according to package directions)
- 4 cups baby kale or arugula
- 1 cup microgreens
- 1 medium yellow beet, diced
- 1 medium red beet, diced
- 1 navel orange, pith removed and sliced into rounds
- 1 blood orange, pith removed and sliced into rounds
- Optional: 1-2 tangerines, peeled and segmented
- 1/3 cup vegan feta
Citrus Dill Vinaigrette:
- 5 tbsp orange juice
- 1 tbsp lemon juice
- 6 tbsp olive oil
- 1 tsp agave
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 1/2 tbsp fresh dill, chopped well
- Preheat oven to 375 F.
- Peel, dice, and toss beets in 1 tbsp olive oil (toss separately if you don’t want colors to bleed). Sprinkle with some salt and pepper. Spread evenly on a sheet pan and roast for 23-25 minutes, until tender.
- While beets are roasting, cook lentils according to package directions (don’t forget to add a generous pinch of salt to water!).
- Whisk together all ingredients for vinaigrette until well incorporated.
- Toss cooked lentils in about 2 tbsp of salad dressing. Toss baby kale, arugula, or spinach in a bowl with microgreens. Once beets and lentils have cooled, add them to salad with feta and citrus. Toss gently with remaining vinaigrette and serve immediately.
To make this a full meal, you can also add in cooked quinoa or brown rice (or another grain of choice) and avocado for some extra fat.