Best 6 Mustardy Beetroot Lentil Salad Recipes

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**Feast Your Senses with a Symphony of Flavors: Mustardy Beetroot Lentil Salad and Its Culinary Companions**

Embark on a culinary journey that tantalizes your taste buds with a vibrant and delectable Mustardy Beetroot Lentil Salad. This symphony of flavors dances on your palate, featuring tender lentils, earthy beetroot, and a zesty mustard dressing that brings it all together. Alongside this delightful salad, discover a collection of equally enticing recipes that will elevate your meals to new heights. From the classic and comforting Minestrone Soup, brimming with garden-fresh vegetables, to the elegant and sophisticated Saffron Risotto, infused with aromatic saffron and creamy arborio rice, each dish promises a unique culinary experience. Indulge in the rich and flavorful Lentil Curry, a delightful symphony of spices and textures, or savor the hearty and wholesome Vegan Chili, packed with a medley of beans, vegetables, and a touch of heat. With these recipes at your fingertips, your taste buds are in for a delightful adventure.

Let's cook with our recipes!

BEET AND LENTIL SALAD



Beet and lentil Salad image

The sweet slightly crisp beets, paired with the little gem-like beluga lentils, a pop of crunchy watermelon radish slices, topped with creamy Greek feta and fresh herbs. With the final adornment of lemon olive oil dressing and a sprinkle of walnuts.

Provided by Sarah

Categories     Salad

Number Of Ingredients 11

4 cooked medium-sized beets*
2 cup cooked beluga lentils* (black lentils)
2 scallions (sliced)
2 watermelon radishes or 4 regular radishes (thinly sliced and halved)
1/3 cup walnut (roasted, chopped)
2 handfuls parsley (chopped)
2 handful of mint (chopped)
1 lemon juiced or 1/4 cup lemon juice
1/4 cup olive oil
Greek feta cheese
salt and pepper

Steps:

  • Chop cooked beets into large bit-sized pieces.
  • In a large bowl combine beets and lentils. Add half the mint, parsely, and green onions. Mix together.
  • Add the lemon juice, olive oil, salt, and pepper. Mix and taste the salad to ensure the flavours are to your liking, but keep in mind the flavour will develop more once the salad has sat for a bit.
  • Add the salad to the serving bowl. Add the radishes, rest of the herbs, greek feta and walnuts.
  • Enjoy!

LENTIL BEET SALAD



Lentil Beet Salad image

This vegan lentil beet salad is colorful, hearty, and so nutrient-dense! A lovely salad on its own, and even better with (or on) a slice of toast.

Provided by Gena Hamshaw

Categories     main     Salad     side

Time 1h

Number Of Ingredients 12

4 medium or 3 large beets, trimmed and scrubbed
olive or avocado oil, for rubbing the beets
1 cup (200 g) dry lentils, picked over and soaked for 1 hour ((you can use French, brown, green, pardina, or beluga lentils))
A few handfuls torn baby arugula leaves
2 tablespoons snipped chives ((optional))
Fresh bread or toast, for serving
4 tablespoons olive oil
2 teaspoons Dijon mustard
1 1/2 tablespoons champagne, sherry, or red wine vinegar ((substitute lemon juice))
1/2 teaspoon fine salt
1 small, finely minced garlic clove ((optional))
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400F. Rub all of the beets with a light coating of olive oil. Wrap each beet tightly in foil or parchment. Roast the beets for 45 minutes-1 hour, or until they're buttery tender when pierced with a knife. When the beets have cooled for about fifteen minutes, run them under cold water while you slip off their skins. The skins should come off easily. Chop the roasted, skinned beets into pieces that are about 1" (or a little smaller).
  • While the beets are roasting, bring a pot of water to boil. Drain the lentils of their soak water, then add them to the pot. Reduce the heat to medium low and simmer the lentils for 25-30 minutes, or until they're tender but still hold their shape. Drain the lentils, taking care to remove as much cooking water as possible so that they're not watery when you add them to the salad.
  • In a small bowl, whisk together the dressing ingredients.
  • Add the prepared beets, lentils, and dressing to a large mixing bowl. Toss to combine. Add the baby arugula and chives, if using. Toss again, gently. Serve the lentil beet salad with your favorite toast or bread.

BEET AND LENTIL SALAD WITH CHEDDAR



Beet and Lentil Salad With Cheddar image

This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.

Provided by Hetty McKinnon

Categories     dinner, lunch, weekday, beans, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups French green lentils, rinsed
1 garlic clove, smashed
Kosher salt and black pepper
2 cups arugula leaves
1/2 cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
4 ounces extra sharp Cheddar, roughly crumbled
1/4 cup roasted hazelnuts, roughly chopped
1 small garlic clove, grated
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or brown sugar
1/2 teaspoon Dijon mustard

Steps:

  • Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
  • While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

MUSTARDY SALMON WITH BEETROOT & LENTILS



Mustardy salmon with beetroot & lentils image

Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Fish Course, Lunch, Main course

Time 20m

Number Of Ingredients 12

2 tbsp olive oil
1 tbsp wholegrain mustard
½ tsp honey
2 salmon fillets
250g pouch ready-cooked puy lentils
250g pack ready-cooked beetroot , cut into wedges
2 tbsp crème fraîche
1 small pack dill , roughly chopped
1-2 tbsp capers
½ lemon , zested and cut into 2 wedges to serve
2 tbsp pumpkin seeds , toasted
rocket , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
  • Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.

Nutrition Facts : Calories 875 calories, Fat 49 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium

LENTIL SALAD WITH BEETS



Lentil Salad with Beets image

This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 17

1 medium onion, quartered
1 carrot, quartered, plus 1/4 cup very finely chopped carrot
1 stalk celery, quartered
2 dried bay leaves
5 cups water
1 1/2 cups dried French green lentils
5 medium beets, scrubbed
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1/2 teaspoon honey
Pinch of sugar
1/2 cup extra-virgin olive oil
2 thick slices slab bacon, very finely chopped
Coarse salt and freshly ground pepper
1 tablespoon red-wine vinegar
4 cups mixed salad greens
4 half-inch-thick slices fresh goat cheese, optional

Steps:

  • In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings.
  • Meanwhile, place beets in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove saucepan from heat. Remove beets from water, and set aside until cool enough to handle, reserving cooking liquid. Peel, and return beets to cooking liquid until ready to serve.
  • Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slowly add 6 tablespoons extra-virgin olive oil; set aside.
  • In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the finely chopped carrot and bacon. Cook until the color of the bacon has changed, about 1 minute. Add the cooked lentils, and season with salt and pepper. Cook until the lentils are heated through. Drizzle with red-wine vinegar, and stir to combine. Transfer lentils to a medium bowl.
  • Place greens in a medium bowl. Drizzle with vinaigrette, tossing to combine. Divide greens among four plates. Top with warm lentils. Place a slice of goat cheese on the lentils. Slice beets and arrange around the perimeter of the plates; serve immediately.

LENTIL SALAD WITH ROASTED VEGETABLES



Lentil Salad With Roasted Vegetables image

This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, appetizer

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 24

1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
2 cups brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 1/2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/4 cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, more as needed
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded

Steps:

  • Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
  • In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
  • In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
  • Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
  • Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

Tips:

  • For the best flavor, use fresh, tender beets. Beets that are too old or woody will not be as sweet or flavorful.
  • If you don't have any fresh beets, you can use canned beets. Just be sure to rinse them well before using.
  • You can use any type of lentils for this salad. Brown lentils, green lentils, and red lentils are all good choices.
  • If you don't have any Dijon mustard, you can use another type of mustard, such as yellow mustard or brown mustard.
  • This salad is best served cold, so be sure to chill it for at least 30 minutes before serving.

Conclusion:

This mustardy beetroot lentil salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting salad recipe, give this one a try.

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