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Vibrant Beetroot and Lentil Salad with Orange-Tahini Dressing
Discover this vibrant beetroot lentil salad with a zesty orange-tahini dressing. Nourish your body with fresh, colorful, and nutrient-dense ingredients.
Looking for a salad that is as beautiful as it is nourishing? Our Vibrant Beetroot and Lentil Salad with Orange-Tahini Dressing is a feast for both the eyes and the palate. This colorful creation combines the earthy sweetness of roasted beets with the rich protein of lentils, topped off with a refreshing citrusy dressing that brings all the flavors together. Packed with antioxidants, fiber, and plant-based protein, this salad is a health powerhouse.
Beetroots are known for their anti-inflammatory properties and high levels of essential nutrients like folate and manganese. Paired with the protein-rich lentils, this salad is not just a side dish but a complete meal on its own. The addition of fresh mint and crunchy pistachios adds an unexpected twist, making every bite exciting and full of texture. It's a perfect dish for a light lunch or a stunning side for your next dinner party.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
430 kcal
per serving
Cuisine
Mediterranean
Discover this vibrant beetroot lentil salad with a zesty orange-tahini dressing. Nourish your body with fresh, colorful, and nutrient-dense ingredients.
Ingredients
- • beetroots: 4 medium-sized, peeled and cubed
- • olive oil: 2 tablespoons
- • sea salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • cooked lentils: 1 cup
- • fresh mint leaves: 1/4 cup, chopped
- • pistachios: 1/3 cup, roughly chopped
- • baby spinach or arugula: 2 cups
- • orange juice: 1/4 cup, freshly squeezed
- • tahini: 2 tablespoons
- • maple syrup: 1 teaspoon
- • garlic: 1 clove, minced
- • cumin powder: 1/2 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large bowl, toss the cubed beetroots with 1 tablespoon of olive oil, sea salt, and black pepper until evenly coated.
- 3 Spread the beets on a baking sheet lined with parchment paper and roast in the preheated oven for 25 minutes or until tender, stirring halfway through.
- 4 While the beets are roasting, prepare the dressing by whisking together orange juice, tahini, maple syrup, minced garlic, and cumin powder in a small bowl. Adjust seasoning to taste.
- 5 In a large salad bowl, combine the roasted beets, cooked lentils, fresh mint leaves, and baby spinach or arugula.
- 6 Drizzle the salad with the orange-tahini dressing and toss gently to combine. Top with chopped pistachios before serving.
Serving Suggestions
- • This salad pairs beautifully with a side of warm whole-grain bread, which can help soak up the delicious dressing. For a more filling meal, consider serving it alongside a grilled vegetable platter or as a vibrant accompaniment to a light white fish dish. A chilled glass of sparkling water with a splash of lemon or a crisp white wine complements the citrus notes of the dressing.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Shake or stir the dressing before using to reincorporate any separation.
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