Description
A hearty and fresh salad featuring roasted beets, sweet carrots, and tender lentils, balanced with a creamy yogurt-dill dressing.
Ingredients
Scale
- 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