This Lentil Beet Salad is a vibrant, protein-packed dish bursting with fresh Mediterranean flavors. Earthy beets, juicy citrus, creamy feta, and toasted walnuts come together in a tangy, herby dressing that’s both nourishing and festive.
It’s a salad that tastes as good as it looks — colorful, satisfying, and perfect for fall gatherings, holiday tables, or make-ahead lunches.
Beets Never Tasted This Good!
This Greek-inspired Lentil Beet Salad is everything we love about Mediterranean-style eating — fresh, colorful, and naturally nourishing. 🥗
Each bite balances earthy lentils and beets with the sweetness of clementines and the creamy tang of feta. The real secret? The feta dressing doubles as a marinade, so the lentils soak up extra flavor while you prep the rest — a simple trick that takes this salad to the next level.
With plenty of plant-based protein, fiber, and heart-healthy fats, this salad is as wholesome as it is beautiful. It’s naturally low in saturated fat, easy to prep ahead, and even better after chilling in the fridge. 🌿
We love serving it for cozy fall dinners, festive holiday spreads, or easy weekday lunches that don’t skimp on flavor.
Ingredients You’ll Need
(Find full measurements and substitutions in the recipe card below.)
For the Dressing:
- Olive Oil – A rich, flavorful base for your Mediterranean dressing.
- Apple Cider Vinegar – Adds tang and brightness; swap with red wine vinegar or lemon juice.
- Dijon Mustard – For a bit of zip and creaminess.
- Honey – Balances the earthy and tangy flavors.
- Dried Oregano – Classic Mediterranean herbs that tie everything together.
- Feta Cheese – The star of the dressing, giving it a creamy, salty finish.
For the Salad:
- Lentils – Canned lentils make this quick and easy. Cooked green or brown lentils add a firmer texture.
- Cooked Beets – Pre-steamed or roasted beets add earthy sweetness. Try golden beets for a milder taste.
- Clementines – Their juicy sweetness brightens up the salad; oranges, mandarins, or apples also work.
- Walnuts – Toasted for crunch and healthy fats; substitute with pecans, almonds, or pumpkin seeds.
- Parsley or Mint – Adds freshness and color. Arugula or basil also pair beautifully.
How to Make Lentil Beet Salad with Feta
Step 1: Make the Creamy Feta Dressing
In a large bowl, whisk together olive oil, vinegar, mustard, honey, oregano, salt, and pepper.
Add the crumbled feta and stir until the dressing becomes creamy and slightly chunky — this is the key to that irresistible tangy flavor.
Step 2: Marinate the Lentils
Add the drained and rinsed lentils to the bowl and toss to coat well. Let them sit while prepping the rest of the ingredients so they can soak up all that flavor.
Step 3: Prep and Combine
Dice the cooked beets, peel and chop the clementines, and roughly chop the walnuts and parsley. Add everything to the lentils and toss gently until the colors and textures are evenly combined.
Step 4: Serve or Store
Serve the salad immediately or chill it for at least 30 minutes to let the flavors meld.
Before serving, sprinkle with extra feta, parsley, or pomegranate seeds for a festive finishing touch.
Tips for the Best Lentil Beet Salad
- Rinse and dry the lentils: This keeps the dressing flavorful and prevents the salad from turning watery.
- Marinate for flavor: Let the lentils sit in the dressing before adding the rest — it makes all the difference.
- Use quality feta: Feta in brine is creamier and more flavorful.
- Balance sweetness and tang: If your clementines are very sweet, add a splash of vinegar for contrast.
- Toast your nuts: A quick toast brings deeper, nuttier flavor.
- Add color and crunch: Garnish with pomegranate seeds or fresh herbs for a pop of brightness.
- Make ahead: This salad keeps beautifully in the fridge for 2–3 days — ideal for meal prep or holidays.
- Serve at room temperature: Chilled is great, but letting it sit out 10–15 minutes before serving enhances the flavor.
Substitution Ideas
- Lentils → Use green or brown lentils for firmness, or swap with chickpeas or white beans.
- Beets → Vacuum-packed for convenience, roasted for depth, or golden beets for a milder taste.
- Clementines → Try oranges, mandarins, apples, or pomegranate seeds.
- Feta → Substitute with cottage cheese, goat cheese, or vegan feta.
- Walnuts → Use pecans, almonds, or pumpkin seeds.
- Herbs → Mint, basil, or arugula add great variety.
- Vinegar → Replace apple cider vinegar with red wine vinegar or lemon juice.
Frequently Asked Questions
Can I use homemade lentils instead of canned?
Yes! Cook green or brown lentils until just tender, then cool before mixing. Canned lentils are just a time-saver.
Can I make this ahead of time?
Definitely. The flavors deepen as it chills — just store it in an airtight container for up to 3 days.
Can I swap the feta?
Of course! Try goat cheese, ricotta salata, or vegan feta for a dairy-free version.
How should I serve it?
It’s delicious as a light main dish, a hearty side, or a colorful addition to any holiday table.
Can I freeze it?
No — the texture of lentils and citrus doesn’t hold up well after freezing.
Lentil Beet Salad (Greek Inspired)
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4–6
Course: Salad, Side Dish
Cuisine: Mediterranean, American
Ingredients
For the Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried oregano
- ¼ tsp salt + black pepper, to taste
- 1 cup feta cheese, crumbled
For the Salad
- 1 can (15 oz / 400 g) lentils, drained and rinsed
- 4 cooked beets (about 14 oz / 400 g), diced
- 3 clementines (about 1 cup / 150 g), peeled and chopped
- ½ cup walnuts, toasted and chopped
- ¼ cup parsley or mint, chopped
Instructions
- In a large bowl, whisk olive oil, vinegar, mustard, honey, oregano, salt, and pepper. Stir in feta until creamy.
- Add lentils and toss to coat. Let sit for a few minutes to marinate.
- Add beets, clementines, walnuts, and parsley. Toss gently to combine.
- Serve immediately or refrigerate for up to 3 days. Garnish with extra feta or pomegranate seeds before serving.