Vibrant Lentil Salad with Roasted Beets and Blood Oranges
Dive into a bowl of colors and flavors with this nutritious and vibrant lentil salad featuring roasted beets and blood oranges. Perfect for a refreshing lunch or a light dinner, this salad not only pleases the palate but also provides a bounty of health benefits. Here’s how to make this delightful dish:
Ingredients:
For the Roasted Beets:
- 2 raw beets (yellow, red, or chiogga)
- 1 tbsp olive oil
- 1 tbsp honey
- Salt and pepper to taste
For the Salad:
- 70 grams black or beluga lentils
- 2 handfuls of arugula (or substitute with baby spinach, mixed greens, or lamb’s lettuce)
- 3 blood oranges (2 regular oranges can be used if preferred)
- 40 grams fresh goat cheese
- 25 grams slivered almonds
- Fresh parsley, chopped
For the Vinaigrette:
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar or apple cider vinegar
- 1 tsp honey
- 1 tsp mustard
Directions:
- Prepare the Beets:
- Preheat your oven to 180°C (static heat).
- Peel the beets and cut them into quarters.
- In a mixing bowl, toss the beet quarters with olive oil and honey. Season with salt and pepper.
- Arrange the beets on a baking sheet and roast in the preheated oven for 35-40 minutes, or until tender.
- Cook the Lentils:
- While the beets are roasting, rinse the lentils under cold water.
- Place them in a pot with unsalted water and bring to a simmer. Cook for about 20 minutes, or until tender.
- Drain and season with salt and pepper to taste.
- Prepare the Oranges and Vinaigrette:
- Peel the oranges and slice into segments.
- For the vinaigrette, whisk together olive oil, vinegar, honey, and mustard in a small bowl until well combined.
- Assemble the Salad:
- In a large salad bowl, combine the arugula, cooked lentils, roasted beets, orange slices, crumbled goat cheese, and slivered almonds.
- Sprinkle chopped parsley over the top.
- Drizzle with the prepared vinaigrette and gently toss to combine.
- Serve:
- Serve the salad immediately, or chill it for a refreshing summer meal.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Calories: 320 kcal per serving
- Servings: 4
This lentil salad with roasted beets and blood oranges is not just a feast for the eyes but also a powerhouse of nutrients. Enjoy the medley of sweet and tangy flavors along with the creamy texture of goat cheese in every bite. Whether you’re looking to impress guests or just making a healthy meal for yourself, this salad is a perfect choice!
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Lentil Salad with Roasted Beets and Blood Oranges
- Total Time: 60 minutes
- Yield: 4 1x
Description
Embrace the vibrant hues and tantalizing flavors of this Lentil Salad with Roasted Beets and Blood Oranges. This dish beautifully combines the earthy sweetness of roasted beets with the fresh, citrusy zing of blood oranges, creating a feast for the eyes as well as the palate. Fresh goat cheese adds a creamy texture, while slivered almonds provide a satisfying crunch, making this salad a well-rounded, nourishing meal that appeals to all senses.
Perfect for a healthy lunch or a light dinner, this salad not only satisfies your taste buds but also offers a bounty of nutrients. Its colorful presentation makes it a delightful addition to any meal, ensuring that it’s as enjoyable to look at as it is to eat. Whether you’re hosting a gathering or simply treating yourself, this salad is sure to impress with its bold flavors and striking appearance.
Ingredients
Roasted Beets:
2 raw beets (yellow, red, or chiogga)
1 tbsp olive oil
1 tbsp honey
Salt & pepper
Salad:
70 grams black or beluga lentils
2 handfuls of arugula (or baby spinach, mixed greens, lamb’s lettuce, etc.)
3 blood oranges (2 regular oranges if preferred)
40 grams fresh goat cheese
25 grams slivered almonds
Fresh parsley
Vinaigrette:
2 tbsp olive oil
1 tbsp white balsamic vinegar or apple cider vinegar
1 tsp honey
1 tsp mustard
Instructions
Preheat the oven to 180°C (static heat).
Peel the beets and cut them into quarters.
In a mixing bowl, combine beet quarters with olive oil and honey, then season with salt and pepper.
Roast in the oven for about 35-40 minutes until tender at the heart.
Meanwhile, rinse the lentils and start cooking them in a pot of unsalted water. Cook for about 20 minutes from the time the water simmers.
Peel the oranges and slice them.
Prepare the vinaigrette by mixing all the ingredients in a small bowl.
Once the lentils are cooked, drain and season with salt and pepper to taste.
Chop the parsley.
Assemble the salad by combining arugula, lentils, roasted beets, orange slices, crumbled fresh goat cheese, slivered almonds, and chopped parsley.
Drizzle with vinaigrette, toss gently, and serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320 kcal