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.

Beetroot Lentil Salad with Goat Cheese and Walnuts

Ingredients

Scale

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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Instructions

ROAST BEETS: Preheat oven to 425 degrees fahrenheit. Arrange beets on a parchment lined baking sheet. Drizzle the beets with olive oil, salt and pepper and use your hands to ensure that the beets are evenly coated. Ensure beets are in an even layer and then roast for 30 minutes.
ASSEMBLE SALAD: Once beets are cooked, allow them to cool to close to room temperature – at least 10 minutes. While the beets are cooling you can assemble the rest of the salad. Divide the romaine and arugula among two salad plates and gently toss so they are mixed together. Top each plate of greens with ½ cup of lentils, ½ of the cooked beets (approximately 1 cup cooked), ½ of the goat cheese crumbles and ½ of the walnuts each.
ADD DRESSING AND SERVE: Drizzle each salad plate with 2 tablespoons of the Tarragon Vinaigrette and serve!

Author: Christine
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting + Handmade
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 Salad
Calories: 506
Sugar: 24.4 g
Sodium: 977.2 mg
Fat: 25.9 g
Carbohydrates: 52.4 g
Protein: 20.9 g
Cholesterol: 13.1 mg