Sweet beets, earthy lentils and tangy feta make a warm salad that feels right on a cool day. Toasted walnuts add crunch, while a handful of arugula keeps it fresh. A simple balsamic Dijon dressing ties everything together without turning the salad heavy.
A fall salad with plenty of texture
Gently simmering the lentils helps keep them intact, and plain precooked beets make this an approachable weeknight meal. A few small details do the work: soften the onion in vinegar, toast the walnuts in a dry skillet and crumble the feta over the finished bowls. You get creamy, crisp and tender elements in each bite.
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At a glance
Warm Beet and Lentil Salad with Salty Feta and Toasted Walnuts
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 40 min
- Yield
- 4 main-course servings
Ingredients for 4 main-course servings
Prep: about 20 minutes · Cooking: about 30 minutes · Total: about 40 minutes, with prep overlapping the lentil cooking time. Metric weights are the reference amounts; cup measures are approximate.
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| Amount | Ingredient |
|---|---|
| 200 g | dried small green lentils* (about 1 cup) |
| 500 g | plain cooked beets, peeled and drained (about 1 lb 2 oz), not pickled |
| 150 g | drained feta (about 5¼ oz) |
| 60 g | walnut pieces* (about ½ cup) |
| 60 g | arugula (about 2 oz) |
| 1 | small red onion (60 g peeled) |
| 15 g | flat-leaf parsley (about ½ oz) |
| 40 g | extra virgin olive oil* (about 3 tablespoons) |
| 30 ml | balsamic vinegar* (2 tablespoons), not balsamic glaze |
| 15 g | Dijon mustard* (about 1 tablespoon) |
| 30 ml | water (2 tablespoons), plus about 750 ml (3 cups plus 2 tablespoons) for cooking the lentils* |
| 1 | small pinch fine salt* to start, plus more if needed |
| ¼ teaspoon | freshly ground black pepper* (about 0.5 g), plus more if needed |
Instructions
- Pick over the lentils and rinse in a sieve. Bring to a boil with about 750 ml water, then reduce the heat and gently simmer for about 25–30 minutes, until tender but still holding their shape. Follow the package directions, start checking at 20 minutes and add water if needed. Drain well; do not let the pan boil dry.
- Meanwhile, thinly slice the red onion into half-moons. Toss with the balsamic vinegar in a large bowl and leave for about 10 minutes. Cut the beets into bite-size wedges. Wash and thoroughly dry the arugula and parsley, then chop the parsley.
- Roughly break up the walnuts and toast in a dry skillet over medium heat for 3–4 minutes, tossing often, until fragrant. Immediately transfer to a plate so they stop cooking and do not scorch.
- Whisk the Dijon mustard and olive oil into the onion and vinegar mixture. Season with a small pinch of salt and the black pepper. Start with very little salt because the feta will add saltiness later.
- Return the drained lentils to the saucepan. Add the beets and 30 ml water and gently warm over low heat for 2–3 minutes, turning occasionally. Remove from the heat and toss with the dressing. Let cool briefly until just warm rather than hot.
- Gently fold in the parsley and arugula. Divide among four plates, crumble over the feta and scatter with the toasted walnuts. Taste a complete bite including feta, then adjust with a little salt, black pepper or a few extra drops of balsamic vinegar if needed. Serve while warm.
Which lentils should you use?
Small whole green lentils work well because they keep a distinct shape when simmered gently. Split red lentils are less suitable for this texture. Cooking time varies with the variety and age of the lentils: aim for a tender center without a hard core. Add the acidic dressing after cooking.
Keep the colors and textures distinct
Beets will tint some of the lentils pink, which is completely normal. Toss briefly, then add feta and walnuts on top for a clearer contrast. Fold in the arugula only after the base has cooled to warm; a hot pan will wilt it quickly.
Make it ahead
You can prepare the lentils and beets with the dressing a day ahead. Cool promptly, refrigerate in a covered container and eat within 2 days. Store the arugula, feta and walnuts separately and add just before serving. To serve warm, gently heat only the lentil and beet base with a splash of water. It also works as a cold lunch.
Serving it as a side
The recipe makes four main-course servings, or six to eight smaller sides; nutrition per serving changes with the portion size. For a vegetarian meal, choose feta made with microbial or vegetarian rennet. Substituting or omitting walnuts changes the flavor, allergens and nutrition.
Approximate nutrition per serving
About 537 calories, 51 g carbohydrate, 23 g protein and 29 g fat per main-course serving. Calculated for one quarter of the full recipe, including all dressing, feta and walnuts. Based on generic food-composition data; lentil, mustard and balsamic brands will change the estimate.
Contains milk, walnuts and mustard. Balsamic vinegar may contain sulfites; check ingredient labels. Nutrition is calculated and will vary with the products and portion size.
Recipe by myai
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