Bright roasted beets and sweet carrots meet tender lentils in a salad that’s hearty enough for dinner but fresh enough for lunch. I first tested this combo on a cool evening and loved how the creamy yogurt-dill dressing balanced the earthy root vegetables. If you enjoy layers of texture and flavor, this is a salad you’ll make again and again — similar ideas can be found in this roasted beet salad with citrus and feta.
Why Make This Recipe
- Bold, layered flavors: sweet roasted roots, nutty lentils, tangy feta and bright lemon-dill yogurt create a satisfying contrast.
- Nutrient-dense: plant-forward protein from lentils plus vitamins from beets and carrots make it a balanced meal.
- Make-ahead friendly: roast and cook components in advance, then assemble in 10 minutes for busy nights.
- Versatile for occasions: works as a weeknight dinner, potluck dish, or elegant side for guests.
- Personal insight: I love this salad because leftovers taste even better the next day as flavors meld — and it pairs nicely with a citrusy twist like in this beet salad with zesty oranges.
Recipe Overview
- Prep time: 20 minutes (hands-on)
- Cook time: 40 minutes (roasting + lentils)
- Total time: ~1 hour
- Servings: 4 as a main, 6 as a side
- Difficulty: Easy–Medium
- Cooking method: Roasting vegetables at 400°F (200°C), simmering lentils, and whisking a cold yogurt-dill dressing.
My Experience Making This Recipe
I tested this version several times to get the lentil texture right — firm but not crunchy. Roasting the beets and carrots together at 400°F caramelized their edges without drying them out, which locked in sweetness and improved mouthfeel.
How to Make Flavor-Packed Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
Start by roasting the vegetables: toss peeled beets (1 lb, cut into 1/2-inch wedges) and carrots (1 lb, halved lengthwise) with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp salt; spread on a rimmed baking sheet and roast at 400°F (200°C) for 30–40 minutes until fork-tender and slightly caramelized. While they roast, rinse 1 cup green or brown lentils and simmer in 3 cups water or low-sodium broth for 20–25 minutes until tender but not mushy, then drain. Whisk the dressing: 1/2 cup plain Greek yogurt, juice of 1 lemon, 2 tbsp olive oil, 1 small clove minced garlic, 2 tbsp chopped fresh dill, 1 tsp honey, and salt/pepper to taste. Toss warm lentils with roasted veg, fold in 3/4 cup crumbled feta and 1/4 cup chopped dill, and drizzle with the yogurt dressing just before serving.
Equipment tip: use a rimmed baking sheet lined with parchment for easy cleanup and a medium saucepan with a lid for even lentil cooking. For more roasted-veg inspiration, I often reference techniques from an autumn chopped salad with warm roasted veggies.
Expert Tips for Success
- Even pieces roast best: cut beets and carrots to uniform sizes so everything finishes at the same time.
- Roast at high heat: 400°F (200°C) encourages caramelization — watch the beets after 30 minutes to avoid overcooking.
- Salt lentils while cooking: add 1/2 tsp salt to the simmering water to season them throughout.
- Use Greek yogurt for body: full-fat Greek yogurt gives a creamy dressing that won’t thin out when mixed with warm lentils.
- Flavor swap technique: finish with a quick toast of cumin seeds in a dry skillet and crush them over the salad for a fragrant boost — this trick pairs especially well with roasted carrots, as in this roasted carrots with candied pecans and goat cheese.
How to Serve Flavor-Packed Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
- As a main: serve over baby spinach or arugula and add a soft-boiled egg for extra protein.
- As a side: pair with grilled fish or chicken for a balanced plate.
- For entertaining: arrange on a platter, drizzle dressing just before guests arrive, and top with crumbled feta and dill sprigs for a pretty presentation.
- Make it picnic-friendly: pack dressing separately and toss at the last minute to keep textures bright.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3–4 days. Store roasted vegetables and lentils together with dressing on the side if you want maximum freshness; mixed, the salad softens after a day but remains delicious. Freezing is not recommended — yogurt dressing breaks and beets lose their texture. To reheat, gently warm the lentils and roasted veg in a skillet over low heat for 3–5 minutes, then add cold yogurt dressing when plated.
Recipe Variations
- Dairy-free: swap Greek yogurt for a coconut yogurt or a tahini-lemon dressing and omit feta.
- Gluten-free: naturally gluten-free as written — just verify any store-bought spice blends.
- Mediterranean twist: add chopped kalamata olives, roasted red peppers, and a splash of red wine vinegar.
- Cheese swap: replace feta with crumbled goat cheese or omit dairy and add toasted pine nuts. For a classic beet-and-goat-cheese combination, see this roasted beet and goat cheese salad.
Nutritional Highlights
- High in plant protein and fiber from lentils, which supports satiety and steady blood sugar.
- Beets and carrots provide vitamins A and C plus antioxidants that support heart health.
- Allergen note: contains dairy (yogurt, feta); can be made dairy-free and vegan with substitutions. Aim for 1 to 1 1/2 cups per serving when eating as a main.
Troubleshooting Common Issues
- Veggies too soft or mushy: cut pieces larger and check at 30 minutes; remove tender pieces early to avoid overcooking.
- Lentils falling apart: simmer at a gentle simmer and start checking at 18 minutes; use green/brown lentils for firm texture, not red lentils.
- Dressing too thin: strain excess liquid from yogurt if it’s loose, or add 1 tsp Dijon mustard to emulsify and thicken.
Frequently Asked Questions
Q1: Can I roast beets whole instead of cutting them?
A1: Yes — roasting beets whole in foil at 400°F (200°C) for 45–60 minutes preserves sweetness and reduces hands-on prep, but cut them when cool so sizes match carrot pieces for even texture.
Q2: Which lentils work best for this salad?
A2: Green or brown lentils hold their shape and provide a pleasant, slightly firm bite. Don’t use red lentils here — they become soft and mushy.
Q3: Can I make this salad ahead for a party?
A3: Absolutely. Roast vegetables and cook lentils a day ahead; store components separately and dress just before serving to maintain texture and freshness.
Q4: How can I boost the salad’s protein for a full meal?
A4: Stir in chopped grilled chicken, a can of rinsed chickpeas, or top each serving with a soft-boiled egg. For vegan protein, toss with toasted walnuts or hemp seeds.
Conclusion
If you want more salad inspiration or ideas for pairing this dish, check the Salads Archives on The Bojon Gourmet for seasonal twists and plating tips: Salads Archives • The Bojon Gourmet (https://bojongourmet.com/category/salad/).
Print
Flavor-Packed Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and fresh salad featuring roasted beets, sweet carrots, and tender lentils, balanced with a creamy yogurt-dill dressing.
Ingredients
- 1 lb beets, peeled and cut into 1/2-inch wedges
- 1 lb carrots, halved lengthwise
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1 cup green or brown lentils, rinsed
- 3 cups water or low-sodium broth
- 1/2 cup plain Greek yogurt
- Juice of 1 lemon
- 1 small clove garlic, minced
- 2 tbsp chopped fresh dill
- 1 tsp honey
- Salt and pepper to taste
- 3/4 cup crumbled feta
- 1/4 cup chopped dill
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the beets and carrots with olive oil, cumin, paprika, and salt.
- Spread the vegetables on a rimmed baking sheet and roast for 30-40 minutes until fork-tender and slightly caramelized.
- While the vegetables roast, simmer lentils in water or broth for 20-25 minutes until tender. Drain and set aside.
- In a bowl, whisk together yogurt, lemon juice, garlic, dill, honey, and salt/pepper.
- Toss the warm lentils with the roasted vegetables. Fold in feta and chopped dill.
- Drizzle with yogurt dressing just before serving.
Notes
Cut vegetables into uniform sizes for even roasting. Pack dressing separately for picnics to maintain salad freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting, simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg