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Lentil Beet Salad (Greek Inspired)

A colorful and protein-packed Greek-inspired lentil beet salad with feta, herbs, and lemon dressing—fresh, hearty, and perfectly balanced.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main, Salad
Cuisine: Greek, Mediterranean
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup dried green or brown lentils or 2 ½ cups cooked
  • 3 medium beets roasted, peeled, and diced
  • 0.5 small red onion thinly sliced
  • 0.5 cup crumbled feta cheese
  • 2 tbsp fresh parsley chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • toasted walnuts or seeds optional, for garnish

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Salad tongs

Method
 

  1. Cook lentils in simmering water until tender, about 20–25 minutes. Drain and cool.
  2. Roast or boil beets until tender, peel, and dice.
  3. Whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper for the dressing.
  4. Combine lentils, beets, red onion, and parsley in a bowl. Toss with dressing.
  5. Top with crumbled feta and optional nuts. Serve warm or chilled.

Notes

A fresh, protein-rich salad that keeps well for several days in the fridge. Great for meal prep or light lunches.