Beetroot Lentil Salad with Goat Cheese and Walnuts

Name: Beetroot Lentil Salad with Goat Cheese and Walnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large red beets, well scrubbed, ends removed and cut into 1 inch cubes (approximately 4 cups); 1 tablespoon olive oil; ⅛ teaspoon salt; ⅛ teaspoon ground black pepper; 2 cups of chopped romaine lettuce; 2 packed cups of arugula; 1 cup cooked lentils (brown, Puy/French, or black/beluga variety); 2 oz goat cheese, crumbled; 2 tablespoons chopped walnuts; 4 tablespoons Tarragon Vinaigrette

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A wooden bowl with beetroot lentil salad surrounded by a baking sheet with roasted beats, salad dressing, a fork, small dishes with walnuts, arugula and goat cheese.

This Beetroot Lentil Salad is a classic salad recipe made even better with the additions of creamy goat cheese, crunchy walnuts, and a zesty tarragon vinaigrette.

This Beetroot Lentil Salad with Goat Cheese and Walnuts has become a staple in my house, and for good reason. I’ve been making this delicious meal for over a decade, and it’s probably the most frequently prepared salads in my kitchen.

I remember the early days of making this for my husband when we were dating. Even now, years later, he’s still thrilled whenever I serve it. It’s a simple salad but one of those dishes that never gets old.

There are many reasons to love this fantastic salad. Maybe you love beets like I do, so perhaps you already know that beets and lentils are a classic pairing. But when you add creamy goat cheese, crunchy walnuts and peppery arugula? It feels extra special. The best part? Aside from roasting the beets (which takes about 30 minutes), this salad comes together quickly – especially if you opt for canned lentils, which I often do to save time without sacrificing flavor.

As written this recipe serves two, but it’s easily adaptable for a larger crowd. Just double or triple the ingredients, and you’ve got a perfect dinner party salad that works as both a side dish or main course. Plus, it’s a great dish to prep ahead of time and assemble just before serving.

Lately, I’ve been swapping my usual balsamic vinaigrette for a homemade Simple Fresh Tarragon Vinaigrette, which elevates the flavors even further. Trust me, once you try it, this Beetroot Lentil Salad will become one of your go-to recipes too!

Ingredients for Beetroot Lentil Salad

Red Beets: Red beets are earthy, sweet root vegetables with a vibrant, deep red color. I like chopping raw beets and roasting them myself for this salad because it helps bring out their natural sweetness and keeps their firm texture. You could also use another variety of beets such as chioggia beets or golden beets if that is available to you.

Lentils: Earthy lentils might be my favorite legume and this salad calls for either brown lentils, Puy/French lentils or black lentils (also known as beluga lentils). They add a hearty, protein-packed base to the salad, making it more filling and satisfying.

Romaine and Arugula: Romaine lettuce has crisp, refreshing leaves with a mild, slightly sweet flavor and Arugula is a peppery, leafy green. Combined the make the perfect base for the salad.

Goat Cheese: Goat cheese and beets are a classic pairing and in this salad it’s creamy and tangy flavor compliments the sweetness of the beets and the earthiness of the lentils perfectly.

Walnuts: Walnuts add a delightful crunch to the salad, as well as healthy fats and protein.

Tarragon Vinaigrette: I love using my homemade Tarragon Vinaigrette as the dressing for this salad. Tarragon has a slightly sweet, anise-like flavor that tastes delicious when paired with the earthy sweetness of beets.

A wooden cutting board with some cut and uncut beets and a large chef's knife.

A baking sheet topped with parchment paper and some uncooked chopped beets.

Best Lentils for Salad

As a self-proclaimed lentil connoisseur, I have a few strong preferences when it comes to choosing the best kind of lentils for salads. The most important factor is selecting lentils that are firm and hold their shape – mushy lentils are a no-go. With that in mind, here are my top picks for the perfect salad lentils.

Canned Lentils: It might come as a surprise, but I’ve found canned lentils to be the best option for salads. Typically, these are brown lentils. I find canned lentils hold their shape perfectly, have great flavor and, perhaps most importantly, are incredibly convenient. Canned lentils are shelf-stable and can be stocked in your pantry for a quick salad fix whenever you need them. The only downside is that canned lentils aren’t always easy to find in every grocery store, so when I spot them, I make sure to stock up.
Homemade Lentils: If you prefer cooking your own lentils, a good choice would be dried brown (sometimes also labeled green lentils), Puy/French, or black/beluga lentils. These varieties all hold up well during cooking. However, while brown lentils are the most common in stores, they’re actually my least favorite to cook at home for salads. (Somewhat ironic since the canned version uses brown lentils, but when I make them at home I find them the most mushy.) Black lentils, on the other hand, are the firmest, while Puy lentils are somewhere in between.

A wooden bowl with romaine, arugula and lentils.

Recipe FAQs and Ingredient Substitution Ideas

Can I use pre-cooked beets?

Yes you can use precooked beets instead of roasting them yourself. My only suggestion would be to seek out refrigerated pre-cooked beets as I find them to taste better than the canned variety.

Do I need to peel the beets before roasting?

Nope! Just be sure to give the beets a good scrub to remove any dirt before you cook them. I also like to cut off any particularly rough looking bits, but this isn’t necessary, just personal preference.

Can I prepare this salad ahead of time?

For best results, I recommend roasting the beets and assembling just before serving. But you can definitely prepare parts of the salad ahead of time such as roasting the beets or mixing up the dressing ingredients. You can also assemble the majority of the ingredients but wait to add the dressing just before serving.

Can I substitute other greens?

Yes, just about any greens will work in this salad. I love the mix of arugula and romaine, but this salad is also delicious with baby spinach, baby kale, spring mix or even just all romaine lettuce.

Can I use a different dressing?

While I love using my Tarragon Vinaigrette for this salad, a balsamic vinegar based dressing such as my Maple Balsamic Vinaigrette is another great option.

Can I use red lentils in this salad?

No, red lentils are not recommended. While delicious in their own way, red lentils break down far too much when cooked so I don’t recommend them for this salad.

Can I substitute another kind of cheese for the goat cheese?

If goat cheese isn’t your thing, try using some creamy feta cheese instead. It has a similar tangy flavor that works well in this salad.

Can I substitute another variety of nuts for the walnuts?

Instead of nuts, you could try using chopped or sliced almonds, or a seed like pumpkin seeds or sunflower seeds would also be nice.

Related Recipes

Looking for some other yummy salad recipes? Check out my Green Salad with Gorgonzola, Grapes and Pistachios or maybe my Sweetgreen Kale Caesar Copycat recipe.

Or perhaps you want some other recipes that use lentils? My Sausage Lentil Soup with Kale is always a big hit in my house.