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Roasted Beets with Lentils & Hazelnuts

This beet and lentil salad is vibrant, nutrient-dense, anddeeply flavorful. It can be served as a Thanksgiving side, on its own any nightof the week, or paired with wild-caught salmon or grilled chicken for an evenbigger protein boost. Walnut oil can be used if hazelnut oil is hard to find.
Prep Time 20 minutes
Cook Time 45 minutes
Servings 5

Ingredients

  • Hazelnut Vinaigrette
  • 1/4 cup hazelnut oil
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Beets
  • 3 large or 6 small purple yellow, or orange beets, peeled and cut into wedges
  • 1 large red onion quartered
  • 2 tablespoons avocado oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Salad
  • 3/4 cup dry French green lentils
  • 4 ounces sheep's or goat milk feta cheese
  • 1/2 cup roughly chopped toasted hazelnuts
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped fresh dill

Instructions

  • For the hazelnut vinaigrette: In a small bowl, whisk all of the ingredients until smooth. Set aside.
  • For the beets: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the beets and red onion on the baking sheet. Drizzle with avocado oil, season with salt and pepper, and toss. Roast for 45 minutes, until the beets are fork tender. Set aside to cool slightly.
  • For the lentils: Rinse in a fine mesh sieve and pick out any discolored ones. Place in a medium pot and cover with 2 cups water. Bring to a boil, then reduce the heat to low and simmer until they are cooked but still hold their shape, 10 to 12 minutes. Drain well.
  • To assemble the salad: Transfer the cooked lentils to a large bowl, add the beets and onion, and stir gently. Add the vinaigrette and mix to combine. Sprinkle with the feta cheese, hazelnuts, and fresh herbs. Serve immediately.