Roasted Beet & Lentil Salad Roasted Beet & Lentil Salad

Image: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Lara McGraw

Ease into the flavours of fall with this hearty salad, which boasts beets, lentils, microgreens and goat cheese. 

  • Prep time 25 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



Preheat oven to 400°F. Wrap beets in foil. Roast until fork-tender, about 1 1/4 hours. Remove from oven; carefully unwrap and transfer beets to cutting board. Let cool enough to handle, about 15 minutes. Peel beets; cut into wedges.

Meanwhile, in large skillet, heat 2 tbsp of the oil over medium heat; cook shallot, garlic and 1/2 tsp of the salt, stirring, until fragrant and shallot is beginning to soften, about 1 minute.

Stir in broth and lentils; bring to boil over medium-high heat. Cook, stirring occasionally, until lentils are beginning to soften, about 6 minutes. Reduce heat to medium-low; cover and simmer until lentils are tender and liquid is absorbed, about 12 minutes. Remove from heat; spread lentil mixture onto baking sheet in even layer. Let cool slightly, about 10 minutes.

In large bowl, whisk together vinegar, mustard, pepper and remaining 1/2 tsp salt; whisk in remaining oil. Add lentil mixture and beets; toss to coat. Divide among plates; top with microgreens, hazelnuts and goat cheese (if using).

Test Kitchen Tip: Refrigerate the cooled cooked beets and lentil mixture in separate airtight containers for up to 72 hours. Bring to room temperature before tossing into the salad.

Nutritional facts PER SERVING: about

  • Fibre 10 g
  • Sodium 860 mg
  • Sugars 16 g
  • Protein 18 g
  • Calories 544
  • Total fat 31 g
  • Potassium 1327 mg
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 51 g


  • Iron 43
  • Folate 206
  • Calcium 8
  • Vitamin A 1
  • Vitamin C 23
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Lunch & Dinner

Roasted Beet & Lentil Salad