French Lentils and Roasted Beets Salad

French Lentil and Roasted Beet Salad

This French Lentil and Roasted Beet Salad is such a delicious and earthy salad.  It is the perfect accompaniment to roasted chicken or fish. 
Course Salad
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 370kcal



  • 1 pound beets about 3 medium
  • 1 Tablespoon extra virgin olive oil
  • 1 cup de Puy lentils
  • 2 teaspoons chopped fresh rosemary divided
  • 1 whole bay leaf dried or fresh
  • 2 large cloves of garlic peeled and smashed
  • 1/2 onion studded with a whole clove
  • 1/2 teaspoon kosher salt plus additional for seasoning to taste?
  • 1/4 cup flat-leaf parsley minced
  • freshly ground black pepper
  • 6 cups mixed baby greens
  • 6 ounces crumbled goat cheese


  • 3 Tablespoons sherry vinegar
  • 2 Tablespoons whole-grain mustard
  • 1 tsp kosher salt
  • freshly ground black pepper to taste
  • 1/3 cup extra-virgin olive oil
  • 2 shallots minced


  • 1. Preheat oven to 400°F. Trim all but 1 inch of the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and fold over to make a tight package.   Put the beets in a small roasting pan. Roast the beets for one hour.  When the beets are cool enough to handle, peel them. Dice the beets and set aside.
  • 2. While you roast the beets, rinse and drain the lentils.  Put them in a saucepan with cold water to cover by about 2 inches. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion.
  • 3. While lentils are simmering, prepare the salad dressing: Whisk vinegar with mustard, salt and pepper in a small bowl. Gradually whisk in the olive oil, to make a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
  • 4. Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette


Calories: 370kcal | Carbohydrates: 30g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 817mg | Potassium: 689mg | Fiber: 12g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 19.4mg | Calcium: 88mg | Iron: 4.2mg