• Richard Costes

Roasted Beet, Carrot, and Lentil Salad

(Cooking for 2.)

TIPS: If you have a really nice cutting wooden board, like I do, use a cheap plastic one when you're cutting your beets because mine now has red spots on it. They'll come off eventually but it doesn't look as nice until they do.



  • 3/4 cup green lentils

  • 1/2 small yellow onion, quartered

  • 1 bay leaf

  • salt and pepper

  • small bunch of beets

  • small bunch of carrots

  • olive oil

  • 1/2 cup of yogurt (I used full-fat)

  • 1 clove of garlic, minced

  • 1/2 tbsp lemon juice

  • 1/8 cup of parsley, chopped (reserve some for garnish)

  • 1/8 cup of dill, chopped (reserve some for garnish)

  • feta cheese

  • 1/4 cup of toasted almonds



  1. Preheat oven to 425 degrees

  2. Trim and clean the beets and carrots and toss in olive oil, salt, and pepper

  3. Roast in oven until tender - about 30 minutes (maybe longer depending on your oven)

  4. Place lentils in pot, cover with water (about 2 inches), and add onion and bayleaf.

  5. Bring to boil then reduce to a simmer until lentils are tender (took me about 20 minutes)

  6. Add some salt towards the end of the cooking time and more water if needed

  7. While everything is cooking - make the sauce by whisking together the yogurt, garlic, lemon juice, parsley, dill, salt and about 1 tbsp of olive oil

  8. When everything is finished cooking - toss the lentils in a light drizzle of olive oil, a good squeeze of lemon, and salt and pepper if needed

  9. Place lentils on plate, top with veggies, feta, almonds and yogurt sauce.

  10. Garnish with parsley and dill

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