Beet Party Salad with Lentils + Pine Nuts
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • ½ cup black lentils, soaked (overnight if possible)
  • Fine grain sea salt
  • 6 mixed beets (~ 2 pounds) red, golden, white, chioggia
  • ¼ cup olive oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup or raw honey
  • zest of 2 organic oranges
  • ½ cup flat-leaf parsley, roughly chopped
  • ¼ cup pine nuts, lightly toasted
  • freshly ground black pepper
  1. Pre-heat the oven to 400 ° F
  2. Prepare the Lentils
  3. Drain and rinse the lentils, put them in a saucepan, and cover with water.
  4. Bring to a boil, reduce the heat, and simmer until tender but not mushy (~ 10 to 20 minutes) depending on the soaking time.
  5. When the lentils are almost cooked, add ¾ teaspoon salt and continue to simmer until tender. Drain, and rinse under cold water to halt the cooking.
  6. Put the lentils in a large bowl.
  7. Roast the Beets
  8. Wrap 4 beets in aluminum foil and put them on a baking sheet.
  9. Roast the beets until they are cooked through (~ 35 to 50 minutes) depending on their size.
  10. Remove them from the oven, let sit in their foil for about 15 minutes
  11. When they're cool enough to handle, unwrap the foil and slip the skins off.
  12. Chop the beets into bite-size pieces and add them to the lentils.
  13. Raw Beets
  14. Peel the remaining 2 beets.
  15. Using a mandoline or a sharp knife, slice the beets into thin rounds; then slice the rounds crosswise to make matchsticks.
  16. Add the raw beets to the lentils and roasted beets.
  17. Make the Dressing
  18. Whisk the olive oil, vinegar, maple syrup, and a pinch of salt together in a small bowl, and pour this dressing over the salad.
  19. Finish and Serve
  20. Add the orange zest, chopped parsley, and pine nuts, and season with salt and pepper.
Nutritional Data by %
% Protein: 9
% Carbs: 43
% Fat: 4
Nutrition Information
Serving size: ¼ Total Recipe Calories: 324 Fat: 17.6 Carbohydrates: 35.31 Sugar: 17.1 Protein: 7.79
Recipe by Veggies By Candlelight at