Go Back
+ servings

Beet Party Salad with Lentils + Pine Nuts


  • 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 honey)
  • zest of 2 organic oranges
  • ½ cup flat-leaf parsley, roughly chopped
  • ¼ cup pine nuts, lightly toasted
  • freshly ground black pepper


  • Preheat the oven to 400° F

  • Prepare the Lentils
  • Drain and rinse the lentils, put them in a saucepan, and cover with water.
  • Bring to a boil, reduce the heat, and simmer until tender but not mushy (~ 10 to 20 minutes) depending on the soaking time.
  • When the lentils are almost cooked, add a ¾ teaspoon salt and continue to simmer until tender. Drain, and rinse under cold water to halt the cooking.
  • Put the lentils in a large bowl.

  • Roast the Beets
  • Wrap 4 beets in aluminum foil and put them on a baking sheet.
  • Roast the beets until they are cooked through (~ 35 to 50 minutes) depending on their size.
  • Remove them from the oven, let sit in their foil for about 15 minutes
  • When they're cool enough to handle, unwrap the foil and slip the skins off.
  • Chop the beets into bite-size pieces and add them to the lentils.

  • Raw Beets
  • Peel the remaining 2 beets.
  • Using a mandoline or a sharp knife, slice the beets into thin rounds; then slice the rounds crosswise to make matchsticks.
  • Add the raw beets to the lentils and roasted beets.

  • Make the Dressing
  • Whisk the olive oil, vinegar, maple syrup, and a pinch of salt together in a small bowl, and pour this dressing over the salad.

  • Finish and Serve
  • Add the orange zest, chopped parsley, and pine nuts, and season with salt and pepper.