This beetroot, lentils, and feta salad bowl is one of my favorite ways to feel good from the inside out. It’s colorful, crunchy, and full of gut-loving ingredients. Plus, it’s super fast to put together no stove needed! Whether you’re trying to eat more plants or want a quick lunch that tastes great, this salad bowl is perfect.
👩🍳 Method (In Detail)
Make the Dressing:
Start by preparing the dressing, which brings all the ingredients together with a bright, tangy flavor. In a small jar or container with a lid, add 3 tablespoons of extra virgin olive oil, 1 tablespoon of apple cider vinegar, the juice from half a lemon, 2 tablespoons of maple syrup, and ½ teaspoon of salt. Close the lid tightly and give it a good shake until everything is well blended. If you don’t have a jar, you can whisk the ingredients in a small bowl. Set the dressing aside while you prepare the rest of the salad.
Prep the Main Ingredients:
Next, get your ingredients ready. Take your cooked beetroot and cut it into bite-sized cubes. Be careful beets can stain your hands and cutting board, so you may want to wear gloves or use a plastic board. Cube the feta cheese into smaller pieces so you get a little in every bite. If your red onion isn’t pickled yet, you can quickly pickle it by slicing it thinly and soaking it in a small bowl with vinegar for at least 10 minutes. This softens the onion and gives it a lovely tangy flavor that pairs perfectly with the salad.
Start Layering the Flavors:
Once your ingredients are prepped, it’s time to mix some of the flavors together. In a small bowl, combine the cubed beetroot, pickled onions, finely chopped chives, and half of the dressing you made earlier. Give it a gentle mix so the dressing coats the beetroot mixture, allowing the flavors to start blending. This step is important it adds depth to the salad and helps keep your greens fresh and not soggy.
Build the Salad Bowl:
Now it’s time to build your salad bowl. Grab a large bowl or plate for serving. First, lay down a bed of fresh green leaves. You can use a mix like rocket, watercress, and spinach for different textures and a peppery bite. Next, spoon the drained and rinsed green lentils over the greens. On top of the lentils, add your beetroot and onion mixture. Then, sprinkle a handful of roasted hazelnuts across the top for crunch and nutty flavor.
Dress and Serve:
Finally, pour the rest of the dressing over the entire salad just before serving. This keeps everything fresh and full of flavor without making the greens too soggy. If you like, you can toss the salad gently to mix everything together, or leave it layered for a beautiful presentation. Serve it right away while the flavors are bright and the texture is perfect.
🧰 Necessary Tools
- A small jar or container with a lid (for the dressing)
- A large mixing bowl
- A small bowl
- A sharp knife
- A cutting board
- Measuring spoons
🥗 Beetroot, Lentils and Feta Salad Bowl; A Gut-Healthy Salad to Kick Off the Year Right!
Cuisine: MediterraneanDifficulty: Easy2
servings10
minutes10
minutesIngredients
For the Salad:
250g cooked beetroot (cut into cubes)
1 can green lentils (drained and rinsed)
100g feta cheese (cubed)
1 handful roasted hazelnuts
½ red onion (pickled)
2 tbsp finely chopped chives
2 large handfuls of green leaves (like rocket, watercress, spinach)
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
½ lemon (juiced)
2 tbsp maple syrup
½ tsp salt
Directions
- Make the dressing: Add olive oil, vinegar, lemon juice, maple syrup, and salt to a jar. Close the lid and shake well until it’s all mixed.
- Prep the main ingredients: Cut the beetroot and feta into small cubes. If your onion isn’t pickled yet, slice it and soak in vinegar for 10 minutes.
- Start layering: In a small bowl, mix the beetroot, pickled onion, chives, and half of the dressing.
- Build the salad bowl: In a large bowl or plate, add green leaves at the bottom. Next, spoon on the lentils. Then add the beetroot mix and sprinkle hazelnuts on top.
- Dress and serve: Drizzle the rest of the dressing over the salad. Give everything a gentle toss if you’d like and dig in!
Notes
- Don’t add all the dressing at once half at the beginning keeps the greens from getting soggy.
- Make sure to rinse the lentils well if they’re canned. This removes any extra salt or liquid.
- Beets can stain, so watch out for your clothes and cutting board!
🍽️ Serving Suggestions
- Enjoy this salad with warm pita bread on the side.
- Add a soft-boiled egg on top for extra protein.
- Want to make it vegan? Just swap the feta for your favorite plant-based cheese.
🤓 Fun Fact
Beets are packed with something called nitrates, which can help your heart stay strong and healthy. And lentils? They’re full of fiber and plant protein great for your belly and your brain!
🏁 Conclusion
This beetroot, lentils, and feta salad bowl is more than just pretty it’s a powerhouse of flavor and goodness. It’s fast, fresh, and totally satisfying. Whether you’re starting a new healthy habit or just want something tasty, give this recipe a try. You’ll be glad you did!
