Califonia Bountiful
Side Dish

Beet and lentil salad

From the crunch of the walnuts to the peppery zing of the arugula, what's not to love about this colorful salad?

Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz

Print Recipe

To print this recipe, choose a print size:



3 small red beets (about the size of a golf ball)
3 small gold beets
Salt and olive oil, to taste
1 1/2 cups French green lentils
2 tbsp. each diced carrots, onions and celery
1/2 cup walnut halves
4 to 5 handfuls arugula, washed and dried
1/2 cup crumbled feta cheese

Preserved lemon vinaigrette (can be made in advance)
2 tbsp. finely diced shallots
Zest and juice of 2 lemons
1 cup extra virgin olive oil
2 tbsp. diced preserved lemon peel
Salt and pepper, to taste


Preheat oven to 350 degrees. Wash beets and sprinkle with salt and olive oil. Wrap in foil and bake for 45 minutes or until tender when pierced with a knife. When cool, peel, quarter and set aside. In the meantime, sort lentils. Place in a saucepan with 4 cups water and bring to boil. Reduce to simmer. Add carrots, onions and celery and simmer for 10 to 15 minutes or until lentils are done. Remove from heat, drain and let cool. Place walnuts on a sheet pan and toast in a 350-degree oven until fragrant. Remove and let cool.

In the meantime, prepare vinaigrette by whisking together all ingredients.

To assemble salad, arrange arugula on a platter. Toss lentils and beets with 2/3 of the vinaigrette and season with salt and pepper. Add to platter. Garnish with toasted walnuts and crumbled feta. Serve family style with remaining vinaigrette on the side.

Serves 4

Photo: © 2020 Lori Eanes

Follow us on: Facebook Twitter YouTube Pinterest Pinterest