Lentil Beet Salad (Greek Inspired)
Servings: 4 to 6 people
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- ¼ teaspoon salt or more to taste + black pepper
- 1 cup (150 g) feta cheese crumbled
For the Salad
- 1 can lentils 15 oz / 400 g can — drained and rinsed or 1½ cup / 230 g cooked lentils
- 4 cooked beets about 14 oz / 400 g — diced (vacuum-packed “steamed beets” like Love Beets work great)
- 3 clementines 1 cup / 150 g (or seedless mandarin oranges) peeled and diced
- ½ cup (50 g) walnuts toasted and chopped
- ¼ cup (1 handful) fresh parsley or mint — chopped
- Make the Dressing: In a large mixing bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¼ teaspoon salt, and pepper.Stir in 1 cup feta cheese (crumbled) until the dressing turns creamy and slightly chunky.
- Marinate the Lentils: Add 1 can lentils (drained and rinsed) to the bowl and stir to coat. Let them sit while you prep the other ingredients so they absorb the dressing flavor.
- Assemble the Salad: Dice 4 cooked beets, peel and chop 3 clementines, and roughly chop ½ cup walnuts and ¼ cup fresh parsley. Add everything to the bowl with the lentils and toss until evenly coated.
- Serve or Refrigerate: Serve right away or refrigerate for up to 3 days. For a festive look, spread the salad on a platter and sprinkle with extra feta or pomegranate seeds before serving.
Substitutions
- Lentils → Use canned for ease or cook green or brown lentils for a firmer bite. Try chickpeas or white beans for a twist on this Mediterranean diet salad recipe.
- Cooked Beets → Vacuum-packed steamed beets are perfect for convenience. Roast fresh beets for deeper flavor or use golden beets for a milder, sweeter winter salad with citrus.
- Clementines → Their sweetness balances the earthy lentils. Substitute with oranges, mandarins, diced apples, or pomegranate seeds for color and crunch.
- Feta Cheese → Adds creamy, salty flavor. Swap with cottage cheese for a milder taste, or vegan feta for dairy-free.
- Walnuts → Toasted walnuts add crunch and healthy fats. Pecans, almonds, or pumpkin seeds work great, especially for a make ahead holiday salad.
- Parsley → Brings freshness and balance. Replace with mint for a cooler note, or arugula or basil for a peppery twist.
- Dressing Base → Olive oil, vinegar, mustard, honey, and dried oregano keep it balanced. Swap apple cider vinegar for red wine vinegar or lemon juice for extra brightness.
- Rinse and dry the lentils well: Remove extra starch and salt, then shake or pat them dry so the dressing stays flavorful.
- Marinate the lentils: Toss them in the feta dressing first — this simple trick makes a make ahead holiday salad that tastes amazing.
- Use high-quality feta: Choose feta in brine for the creamiest texture and bold flavor, perfect for a Mediterranean diet salad recipe.
- Balance the flavors: If your clementines are extra sweet, add a splash more vinegar for brightness.
- Toast the nuts: Warm them in a dry skillet for a richer, crunchier flavor.
- Add color and crunch: Top with pomegranate seeds or fresh parsley to make this winter salad with citrus pop on the table.
- Make it ahead: Keeps beautifully for up to 3 days in the fridge — the flavors only improve.
- Serve at room temperature: Let it sit out for about 15 minutes before serving for the best taste and texture.
