Spinach, Beet and Lentil Salad

Spinach, Beet and Lentil Salad

Crunchy beets, crispy spinach and meaty lentils make a delicious lunch or dinner salad in this Spinach, Beet, and Lentil Salad. 
Course Salad
Cuisine American
Prep Time 27 minutes
Total Time 27 minutes
Servings 1
Calories 648kcal


  • 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


  • 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. 


Lentils - used canned or cooked. 
Toast the walnuts in a dry skillet over medium heat until golden and fragrant for more flavor. 
Using a mandoline to thinly slice the beets and carrots makes it much easier. 


Calories: 648kcal | Carbohydrates: 72g | Protein: 36g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 192mg | Potassium: 1494mg | Fiber: 33g | Sugar: 8g | Vitamin A: 9520IU | Vitamin C: 22mg | Calcium: 171mg | Iron: 10.3mg