Lentil and Beet Salad

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This is an interesting main-dish salad that, thanks to canned beets, is really quick. It is a great use for leftover lentils, you could even use other beans. You can use any salad green, however, arugula, gives a nice spice to the salad. The cumin vinaigrette is great with other salads as well or just as a dressing for lentils. 

Serves 4
Serving Size: 1 cup
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • 1 cup red, green, or brown lentils
  • 1 bag baby arugula
  • 1 can whole beets, drained
  • 2 ounces (approximately ⅓ cup) feta cheese, crumbled (can use blue cheese or goat cheese)


  • ¼ cup olive oil
  • 1 shallot, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • Pinch cayenne
  • Salt and pepper to taste


  1. Make the vinaigrette by heating the oil in a medium skillet and sautéing the shallots.
  2. Add the cumin and cook 1 minute. Remove from heat and add the vinegar, lemon juice, cayenne, salt, and pepper.
  3. Divide the vinaigrette into 2 bowls to cool.
  4. In a large pot, cook the lentils until tender in salted water. Usually this will take between 15-40 minutes, depending on how soft you like the lentils. You can use vegetable or chicken stock instead of water for more flavor. 
  5. Drain the lentils and toss with ½ the vinaigrette.
  6. Toss the arugula in the other bowl with ½ the vinaigrette.
  7. Cut the beets in quarters and divide between 4 plates.
  8. Place ¼ of the arugula on each plate.
  9. Top with ¼ of the lentils.
  10. Divide the feta cheese between the plates.

Nutrition Information per Serving:

  • Serving Size: 1 cup
  • Vegetables: ¾ cup
  • Fruits: 0 cups
  • Calories: 192 calories
  • Carbohydrates: 22 grams
  • Fiber: 7 grams
  • Protein: 9 grams
  • Fat: 9 grams
  • Sodium: 79 mg

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