Course Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Summer Salads
Recipe Contributed By Recipe Runner

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Roasted Golden Beet, Citrus, Lentil Salad

Prep Time 20 minutes
Cook Time 30 minutes



  • 1/2 cup lentils, French, cooked
  • 3 medium beets, golden
  • 2 orange, navel; peeled and segmented
  • 2 oranges, mandarin; peeled and segmented
  • 1/3 cup pomegranate seeds
  • 1/4 cup pistachios, shelled
  • 4 cups mixed greens, of choice

Orange Vinaigrette:

  • 1/3 cup orange juice, fresh squeezed
  • 2 tsp olive oil, extra virgin
  • 2 tsp honey, or agave nectar for vegan
  • 2 tsp white wine vinegar, or white balsamic vinegar
  • salt and pepper, to taste


Orange Vinaigrette:

  • Whisk together all of the ingredients for the vinaigrette in a jar or small bowl and set aside.


  • Cook the lentils according to package instructions. (I cooked mine in vegetable broth for more flavor)
  • Preheat oven to 400 degrees and line a rimmed baking sheet with foil.
  • Peel the beets with a vegetable peeler and cut them into wedges.
  • Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat.
  • Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
  • Remove from the oven and cool while you assemble the salad.
  • In a large bowl add the mixed greens.
  • Top with the beets, oranges, lentils, pomegranate seeds and pistachios.
  • Serve the orange vinaigrette on the side or dress the salad right before serving to ensure all the ingredients stay crisp.