Citrus Beet Salad with Red Lentils and Orange Balsamic Vinaigrette
This vibrant citrus beet salad combines the earthy heartiness of red lentils and beets with the bright, citrusy pop of fresh orange. Tossed in a zesty balsamic-orange dressing, it strikes the perfect balance between sweet, tart, and savory. You can serve this lentil beet salad as a protein-rich entree or side dish.
Servings: 2
Ingredients
Salad
- 1 ½ cups red lentils, cooked to al dente (about ¾ cup raw)
- 2 medium red beets (cooked, sliced then quartered)
- 1 small shallot (sliced into thin rounds )
- 1 large orange (sliced into segments)
- Fresh parsley, chopped (for garnish)
Dressing
- 1½ tablespoon balsamic glaze (plus extra for drizzling)
- ¼ cup orange juice (fresh squeezed)
- 2 tablespoon neutral oil (like avocado or light olive oil)
- ½ orange zested
- ⅓ to ½ teaspoon sea salt (season to taste)
- 1 pinch freshly ground black pepper
Instructions
- Rinse the raw red lentils thoroughly. Then put the lentils in a large pot with plenty of water and bay leaf. Do not add salt. Bring to a gentle simmer over medium heat and cook about 5 minutes, stirring occasionally until the lentils are just tender with a bite. Do not overcook. Drain and let cool completely on a sheet pan.
- In a small bowl, combine balsamic glaze, orange zest, orange juice, oil, and salt to taste. Whisk vigorously until the dressing is emulsified and glossy.
- In a mixing bowl, toss the cooled lentils with some of the prepared dressing. You just want to coat the lentils not drench them.
- Arrange the dressed lentils in a medium, shallow serving bowl. Layer the quartered beets on top, followed by the orange sections and thin shallot rounds.
- Drizzle some of the remaining dressing over the top of the vegetables. I typically have extra dressing leftover. Add a final sprinkle of sea salt and a crack of freshly ground black pepper.
- To serve, finish with an extra drizzle of balsamic glaze if desired and a handful of fresh chopped parsley for a pop of color. If you have extra dressing each person can add more if they wish.
Notes
- Storage: The salad will keep in an airtight container for about 3 days. This salad does not freeze well.
- Lentil texture: The secret to this salad is the "al dente" lentil. Red lentils turn to mush quickly, so stay by the stove. Start tasting them at the 5-minute mark; you want them tender but with a distinct bite so they don't disappear into the dressing.
- Beet bleed: Red beets will stain the entire bowl if you over-mix. To keep the colors sharp and vibrant, layer the beets and orange sections on top of the lentils rather than tossing them all together in a large bowl.
- Vacuum-sealed pre-cooked beets: To cut your prep time down these are great. Just make sure to pat them dry before slicing.
- Citrus swaps: If you want a more complex flavor, try using blood oranges or cara cara oranges. If you prefer a more tart profile, grapefruit works exceptionally well against the earthy beets.
- Make-Ahead: You can prep the lentils and dressing up to 2 days in advance. Store them separately in the fridge and assemble right before serving to keep the textures crisp and the colors clean.
- Nutritional info: The provided nutritional info is an estimate for serving this salad as an entree for 2. The amounts can vary depending on how much dressing you use and brands.
Nutrition
Serving: 2cups | Calories: 345kcal | Carbohydrates: 52g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Sodium: 480mg | Fiber: 14g | Sugar: 10g
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