This spinach salad is loaded with all sorts of good things! Fresh beets, earthy lentils, tangy goat cheese and crispy walnuts! Drizzled with an amazing tahini maple dressing! Every bite is filled with so much delicious flavors! Will become a family favorite, it’s also great for meal prep and perfect for packed lunches!
Beet Salad
I love beets. I know that some of you don’t, so feel free to remove them from the salad, it will still be good without them. What I like about the beets in this salad is that you don’t even have to cook them.
Have you tried raw beets? They are crisp and delicious. The secret is to slice them really thinly. You could also use my Pickled Beets in this salad, they would be so good. We add them to almost all of our salads.
Ingredients in this Spinach, Beet and Lentil Salad
Tahini, lemon juice, and maple syrup combine to make a creamy sweet tart dressing perfect for this salad.
Beets and carrots thinly sliced – I used a mandoline to make this task super easy.
Baby spinach – easy to find at most grocery stores. Can use any lettuce blend that you like.
Lentils – cooked or canned will work.
Walnuts – toast them first in a dry skillet over medium heat until they turn golden.
Goat cheese.
This salad is so good! All of the flavors work together and you will use the dressing on so many other salads. It’s also good on grilled chicken! Feel free to omit or substitute for any ingredients you don’t like.
I know that beets are one of those love them or hate them type of vegetables. We love them and did you know that Beets are Really Healthy? I personally like that they are low in calories, while still be nutrient dense!
I found this salad in an old Cooking Light Magazine.
Looking for More Healthy Salad Recipes
Roasted Beets and Blood Orange Salad
Quinoa, Kale and Haloumi Salad
Apple and Avocado Salad with Mint
If you make this Spinach and Beet Salad, I would love it if you would tag me on Pinterest | Instagram | Facebook
Spinach, Beet and Lentil Salad
Ingredients
- 2 tsp tahini
- 1 tsp fresh lemon juice
- 1/2 tsp maple syrup
- 1 1/2 cups baby spinach
- 2 tbs beets thinly sliced
- 1/2 cup lentils cooked
- 2 tbs carrots shaved
- 2 tbs walnuts chopped
- 2 tbs goat cheese crumbled
Instructions
- Mix together tahini, lemon juice and maple syrup in a small bowl.
- Place spinach in a bowl and top with other ingredients. Drizzle on the dressing.
Notes
Nutrition
Update note – this was originally published in 2017 and has been updated for 2019.
Beautiful! I love all the colors.
I love the colors in this salad — golden beets are so dramatic, don’t you think? Lentils have always been one of my favorites, too!
Creamy tahini dressing?! Yes please!! This salad looks so wonderful and love that you’ve got protein and nuts in there too!!
This salad looks delicious. I am jealous of those pretty yellow beets that I can’t find around here 🙂
This has everything I love in a salad! Perfect 😉
This is a beautiful salad! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
Miz Helen
It’s the carrots that are orangy in the salad, right? I think that was probably a stupid question! It’s lovely and I could make a good lunch out of it today!
Thanks for you assistance with my set up on FB but oh my, I couldn’t stand the politics!
Yes, it can get pretty bad on there!
I only;y had 4 friends!!! You’d think that wouldn’t be bad. Thank you for always being a reasonable non-pushy person who takes great photos and makes wonderful meals.
Tina
xo
This looks good except I would change the walnuts and use pecans.
Looks like a beautiful tasty salad. Pinned and shared
I am so in to Puy lentils right now.
Oh this sounds yummy. It looks yummy too.
Have a fabulous day. ☺