Can I make this ahead of time?

This is actually a great meal prep salad. I would leave out the arugula and crispy shallots if making ahead and add those right before serving. You can 'revive' the salad with an extra drizzle of olive oil or dressing. Store salad in an airtight container in the fridge for up to 3 days.

Can I use another dressing?

Sure! Any herby vinaigrette will work, like this mustard dill vinaigrette or mint dressing .

What kind of lentils are best?

Brown or green lentils hold their shape best in salads. Red lentils tend to get mushy.

What if I don't have anchovy paste?

Just omit it! The purpose of the anchovy is for depth and umami, but the dressing is still yummy without it.

What should I serve with this lentil salad recipe?

I like it as a full meal on its own, but it's great paired with grilled chicken , salmon , pork tenderloin , or steak for more protein.

Beet and Lentil Salad with Creamy Green Goddess Dressing

Description

This beet and lentil salad is hearty, fresh, and full of flavor with feta, mandarins, pistachios, and a creamy parsley dressing. Healthy never tasted so good.

Ingredients

Units Scale

Salad:

2 cups arugula
1 1/2 cups cooked lentils
5 small pre-cooked beets (pickled or steamed), cubed
4oz feta cheese, cubed
2 mandarin oranges, peeled and sliced
1/3 cup pistachios, roughly chopped
1/3 cup pitted Castelvetrano olives, halved
1/2 cup crispy shallots
microgreens for topping, optional

Green goddess parsley dressing:

1 cup parsley, loosely packed
1/4 cup chives or green onions (or mix of both)
1/4 cup tahini
1/4 cup olive oil
1 teaspoon lemon zest + 3 tablespoons lemon juice
1 clove garlic, roughly chopped
1/2 teaspoon anchovy paste (optional)
1/2 cup water
1/2 teaspoon each kosher salt and black pepper
pinch of red pepper flakes, optional

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Instructions

Dressing: In a small blender or food processor, blend together all dressing ingredients until creamy and smooth.
Salad: Toss the arugula and lentils with ¼ of the dressing until even coated. Arrange beet cubes, feta, orange slices, chopped pistachios and olives on the salad. Drizzle with more dressing and top with crispy shallots, microgreens and an extra crack of black pepper.

Wow. Health in a bowl never tasted so good.

Notes

Lentils: I like the pre-steamed lentils in the refrigerated section of Trader Joe’s. Most grocery stores also carry canned lentils. If you’re working with dry lentils here’s how to make: Rinse ½ cup dry lentils. Add lentils to a medium saucepan with 1½ cups water or broth and a big pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until tender. Drain and season to taste. Yield is 1 ½ cups cooked lentils.

The Trader Joe’s Green Goddess dressing is a wonderful substitute for the parsley dressing!

For answers to frequently asked questions and ingredient information, refer to the above blog post.

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Nutrition

Serving Size: 1/4 recipe
Calories: 513
Sugar: 13.6 g
Sodium: 497.7 mg
Fat: 35 g
Carbohydrates: 38.4 g
Fiber: 11.8 g
Protein: 18.1 g
Cholesterol: 25.2 mg