Welcome to your new favorite quick and healthy meal! This vibrant Beetroot, Lentil Salad with Feta is everything you could want in a weeknight recipe. It’s simple to make, packed with nutrition, and absolutely delicious. Whether you’re throwing it together for a solo lunch, feeding the family, or looking for an easy dish to bring to a potluck, this salad is a total winner.

So grab your apron (or don’t! It’s that easy), and let’s make some magic in the kitchen!

 

Why You’ll Love This Beetroot and Lentil Salad

Let’s be real! Some salads can feel a bit, well… boring. But not this one.

This Beetroot and Lentil Salad is a total game-changer. It’s vibrant, full of texture, and packed with feel-good ingredients that leave you satisfied. Not searching the fridge an hour later. The sweet, earthy flavor of roasted or boiled beets pairs perfectly with the nutty, hearty lentils, while crumbled feta adds a creamy, salty contrast. A simple balsamic vinaigrette ties everything together with just the right tang.

It’s not just tasty, it’s balanced, too. Protein, fiber, healthy fats, and loads of nutrients all come together in one beautiful bowl. Whether you’re looking for a nourishing lunch, a light dinner, or a colorful side dish, this salad does it all. And the best part? It’s super easy to customize and even easier to make.

This isn’t just a salad, it’s your new favorite go-to meal.

Aside from tasting great, this dish is:

• Nutrient-dense: Lentils add plant-based protein and fiber, while beets are loaded with antioxidants and essential vitamins.
• Super simple: No fancy equipment or complicated steps required.
• Meal-prep friendly: Make a batch ahead of time—it holds up beautifully in the fridge for a couple of days.
• Customizable: Add leafy greens, nuts, or even a poached egg if you’re feeling fancy.

Ingredients You’ll Need

Here’s what goes into this easy, wholesome salad:

• 1 cup cooked lentils (green or brown)
• 2 medium-sized beetroots (cooked and diced)
• 100g feta cheese (crumbled)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper (to taste)
• Optional: A handful of arugula or spinach for added greens

Tip: You can use vacuum-packed cooked beets and canned lentils to save time! No judgment here!

Step by Step Instructions

Step 1: Cook your Lentils (If Needed)

Begin by cooking your lentils if you haven’t done so yet. Rinse them under cold water, then boil in a pot with water for about 20-25 minutes until they’re tender. Drain and let them cool. If you’re using canned lentils, just rinse and drain them.

If you’re using canned lentils, yay for shortcuts! Just rinse and drain them well before using.

Step 2: Prepare the Beetroot

If your beets aren’t pre-cooked, you’ve got two great options:

• To roast: Wrap each beet in foil and roast at 200°C (400°F) for about 45 minutes. Let them cool, peel (the skins slip right off!), and dice.
• To boil: Place them in a pot of water and simmer for 30–40 minutes until fork-tender. Cool, peel, and dice.

Roasting gives a slightly sweeter, richer flavor, while boiling is quicker and a bit more hands-off. Both work great—go with what suits your time and mood!

Step 3: Toss Everything together

In a large salad bowl, mix the cooked lentils, diced beetroots, chopped red onion, and parsley. Gently toss everything together to blend the flavors.

Step 4: Making the Salad Dressing

Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl. Pour this over your salad, and toss gently to coat. The balsamic adds a nice tang that complements the sweetness of the beets and the saltiness of the feta.

Step 5: Add Feta Cheese

Finally, sprinkle the crumbled feta cheese on top of the salad. You can either mix it in or leave it on top for a more elegant look. Feta adds the perfect savory balance and a little bit of indulgence.

Step 6: Serve it Up and Enjoy!

 

 

And you’re done!

Serve your beetroot and lentil salad right away at room temperature, or pop it in the fridge for 30 minutes to let the flavors develop even more. It’s wonderful either way.

Serve it solo as a light meal or alongside grilled chicken, fish, or your favorite plant-based protein for a heartier dinner.

Pro tip: Add a handful of arugula or baby spinach for extra freshness and crunch.

Ways to Make It Your Own

One of the best things about this salad is how flexible it is. Here are a few fun variations to try:

• Add nuts or seeds: Toasted walnuts, almonds, or pumpkin seeds add great texture and extra nutrients.
• Swap the cheese: Not into feta? Try goat cheese or even a dairy-free cheese alternative.
• Play with herbs: Swap parsley for mint, basil, or dill depending on what you have.
• Add citrus: A squeeze of lemon or some orange segments brings a bright, zesty twist.

Perfect for Meal Prep

This salad keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container. If you’re making it ahead, consider adding the feta and dressing right before serving to keep things extra fresh.

Take it to work, pack it for a picnic, or enjoy it as a quick lunch on a busy day. It’s just as good (if not better!) the next day.

Join the Conversation!

We’d love to hear how your salad turns out! Share your photos and experiences in the comments below. Have you added any unique ingredients? What’s your favorite way to enjoy beetroot? Let’s build a community of salad enthusiasts!

Final Thoughts

This simple beetroot and lentil salad is a fantastic addition to your dinner lineup. It’s quick, nutritious, and full of flavor. Whether you’re looking for a light meal or a side dish, this salad has it all. Don’t forget to save this recipe for your next easy dinner!

Next time you’re staring into your fridge, feeling uninspired and wondering what to make for dinner, remember this Beetroot and Lentil Salad.

It’s colorful, wholesome, and incredibly satisfying—exactly what you need on a busy evening when time and energy are in short supply. Whether you’re cooking for one, feeding the family, or prepping for the week ahead, this salad is versatile enough to fit right in.

What makes it really special is how it hits that sweet spot between simplicity and flavor. The earthy sweetness of beets, the heartiness of lentils, the creamy tang of feta, and the brightness of balsamic vinaigrette all come together in perfect harmony. It’s a dish that feels comforting yet refreshing, and nourishing without being heavy. You can serve it on its own, alongside a main protein, or even scoop it into a wrap or pita for a fun twist.

Plus, it’s easy to make ahead, stores well in the fridge, and is endlessly adaptable. Want it vegan? Skip the feta or swap it for a plant-based alternative. Need something more filling? Add grains or a handful of roasted nuts. The beauty of this salad is how flexible it is—once you try it, you’ll likely find yourself coming back to it again and again.

Thank you so much for visiting our site! We hope you enjoy making (and eating!) this delightful salad as much as we do. If you’re looking for more easy, nutritious, and delicious dinner ideas, be sure to check out our full collection of recipes. From quick weeknight meals to healthy lunchbox staples, we’ve got something for every craving and schedule.

Until next time—happy cooking, and don’t forget to share your creations with us! ✨