Spiced Lentil and Beetroot Salad with Cumin Dressing
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Adjust seasoning with additional salt if needed, then serve the salad chilled or at room temperature.
Frequently asked questions
How long does Spiced Lentil and Beetroot Salad with Cumin Dressing take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Lentil and Beetroot Salad with Cumin Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.
Can I substitute ingredients in Spiced Lentil and Beetroot Salad with Cumin Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Lentil and Beetroot Salad with Cumin Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Lentil and Beetroot Salad with Cumin Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
