Over the past week our weeknight dinners have needed to be simple and low-fuss. The new year has us trying to make the most of our evenings: neighborhood walks, a few yoga classes, and visits with family and friends. Even when the early darkness tempts us to curl up on the couch with a cat or two, we try to stay active. With busy nights, dinners that are quick to assemble — or that can be mostly prepped ahead — are a huge help.
One dish we keep coming back to is this Beet & Lentil Salad. It feels substantial enough for dinner but doesn’t leave you overly full, thanks to protein-rich black beluga lentils. Roasted beets add sweetness and depth while thinly sliced raw Chioggia (candy-striped) beets bring crunch and visual flair. A generous sprinkle of homemade herbed goat cheese ties everything together. The best part: most components can be made ahead, so with a little planning you can have dinner on the table in about 15 minutes.
I love beets in almost any form — roasted, steamed, raw — and I used two varieties in this salad because variety makes the plate more interesting. Roasted red beets are sweet and tender, and roasting a batch at the start of the week gives you ready-to-use beets for several meals. Raw Chioggia beets, sliced very thin, add crunch and a stunning striped appearance that really elevates the salad visually. If you prefer, red or golden beets will work well as substitutes.
The herbed goat cheese is easy and addictive. Soft goat cheese whipped with fresh basil, chives, and dill becomes a creamy, herb-scented topping that complements beets beautifully. It takes only a few minutes to prepare, but it’s worth making ahead so you can crumble it over the salad just before serving.
If you plan ahead, roast the red beets and cook the lentils the day before. The herbed goat cheese can also be mixed and refrigerated in advance. On the day you want to serve, toss lentils with chopped roasted beets, arugula, a light lemon-Dijon dressing, and top with thinly sliced raw Chioggia beets and crumbled herbed goat cheese. If you’re making the salad from scratch on the same day, roast the beets first — they take the longest — and then prepare lentils, dressing, and the cheese while the beets finish in the oven.
Recipe
Beet Lentil Salad with Herbed Goat Cheese
A hearty salad of roasted and raw beets, beluga lentils, peppery arugula, and creamy herbed goat cheese. A light lemon-Dijon dressing brightens the flavors. Great for dinner and even better the next day.
Prep Time: 5 minutes | Cook Time: 40 minutes | Total Time: 45 minutes | Servings: 4
Author: Bri Beaudoin
Ingredients
Beet Lentil Salad
- 3 small red beets, trimmed (about 8 oz / 225 g)
- Extra virgin olive oil (for drizzling)
- 1 cup dried beluga lentils, rinsed and picked over
- 3 cups lightly packed arugula
- 2 small Chioggia (candy-striped) beets, thinly sliced (or substitute red/golden beets)
Herbed Goat Cheese
- 1/2 cup soft goat cheese
- 1 tablespoon minced fresh basil
- 2 teaspoons minced fresh chives
- 2 teaspoons minced fresh dill
- 1/4 teaspoon fine sea salt
Lemon Dijon Dressing
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat: Preheat the oven to 425°F (220°C).
- Roast beets: Drizzle whole trimmed red beets with olive oil, wrap individually or together in foil, and place on a baking sheet. Roast until a fork slides in easily, about 40–50 minutes depending on size. Unwrap and let cool.
- Cook lentils: Place rinsed lentils in a saucepan and cover with about 3 inches of water. Bring to a boil, reduce to a simmer with the lid slightly ajar, and cook until tender, about 20 minutes. Drain and transfer to a large bowl.
- Mix herbed goat cheese: In a small bowl, combine goat cheese with basil, chives, dill, and salt. Mix until evenly distributed and refrigerate until ready to use.
- Make dressing: Whisk together lemon juice, olive oil, honey, Dijon mustard, white wine vinegar, salt, and pepper until emulsified.
- Assemble: When beets are cool enough to handle, rub or peel off the skins and chop. Add chopped roasted beets to the lentils, pour in dressing, and toss to coat. Fold in arugula and the thinly sliced raw Chioggia beets. Crumble the herbed goat cheese over the salad and gently toss. Adjust salt and pepper to taste.
Notes
- Chioggia beet substitute: If you cannot find Chioggia beets, use red or golden beets. For the raw slices, use a mandolin or a very sharp knife to get them as thin as possible.
- Make ahead: Roast the beets, cook the lentils, prepare the herbed goat cheese, and whisk the dressing in advance. Keep components separate in the refrigerator and combine just before serving. Slice the fresh raw beets right before assembling.
- Storage tip: If you expect leftovers, keep the arugula separate from the dressed lentils and beets to prevent wilting overnight.
Nutrition
Calories: 406 kcal | Carbohydrates: 39 g | Protein: 19 g | Fat: 20 g | Saturated Fat: 6 g | Fiber: 13 g