Spiced Lentil and Beetroot Salad with Cumin Dressing

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant salad combining earthy roasted beets and protein-packed lentils, dressed in a warm cumin-spiced vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 50 minutes, pairs beets, dry green lentils, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and cut into 1-inch cubes beets
• 1 cup dry green lentils
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tbsp lemon juice
• 1, minced garlic clove
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 small, thinly sliced red onion

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Instructions

1. Step 1: Preheat the oven to 400°F. Toss 3 medium peeled and cubed beets with 2 tbsp olive oil and 1/2 tsp salt, spread on a baking sheet, and roast for 30-35 minutes until tender and edges caramelize.
2. Step 2: While beets roast, rinse 1 cup dry green lentils and place in a medium saucepan with 3 cups water and 1/2 tsp salt; bring to a boil, reduce to a simmer, and cook uncovered for 20-22 minutes until lentils are tender but hold shape. Drain and cool.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground coriander, 2 tbsp lemon juice, 1 minced garlic clove, and 1/2 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine the roasted beets, cooked lentils, 1 small thinly sliced red onion, and 1/4 cup chopped fresh parsley. Pour the cumin dressing over and toss gently to coat.
5. Step 5: Adjust seasoning with additional salt if needed, then serve the salad chilled or at room temperature.