Overhead view of citrus lentil beet salad in a white bowl on a wood table with a vase of flowers

Roasted Beet, Citrus and Lentil Salad

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x
  • Category: Salads


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


  1. Preheat oven to 375 F.  
  2. 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. 
  3. While beets are roasting, cook lentils according to package directions (don’t forget to add a generous pinch of salt to water!). 
  4. Whisk together all ingredients for vinaigrette until well incorporated. 
  5. 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.