# Beetroot Lentil Salad

- Link: https://stayathomemum.com.au/recipes/sides-salads/beetroot-lentil-salad/
- Published: 2017-10-03T11:17:33+11:00
- Author: Clare Whitfield

Beetroot Lentil Salad

Nothing goes better than beetroot and goats cheese! This salad can be eaten hot 
or cold, on its own or as a side. Either way it is totally delicious!

A tasty blend of vegetables, lentils and thyme makes this salad seriously irresistible!
Make sure to use the left over oil from the vegetables in the roasting pan on top
of the salad as it makes the best dressing to finish it off! This is going to be
another favourite family recipe!

For more great recipes from [The Fresh Life With Megan](https://www.facebook.com/thefreshlifewithmegan/),
check out her [Facebook Page.](https://www.facebook.com/thefreshlifewithmegan/)

 

 

 

![Fresh beetroot lentil and carrot salad with feta and walnuts in a pink bowl](https://
i0.wp.com/stayathomemum.com.au/wp-content/uploads/2017/10/XmasMeagan-8160_original.
jpg?resize=1200%2C1060&quality=89&ssl=1 "Beetroot Lentil Salad")

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## Beetroot Lentil Salad

 Recipe by Stay at Home Mum

0.0 from 0 votes

Roasted beetroot tossed with lentils, herbs, and dressing. Earthy, nourishing, and
colorful—an easy salad that’s wholesome and filling.

 Course: AppetizersCuisine: FrenchDifficulty: Medium

Servings

 Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

250

kcal

Total time

40

minutes

  Cook Mode

### Ingredients

 * 1 Bunch Baby Beetroots with leaves, cut into 4
 * 1 Bunch Dutch Carrots, trim ends
 * 1/4 Chopped Walnuts
 * 1/4 cups Thyme Sprigs
 * 1 Can Puy Lentils, drained and rinsed
 * 1 tbsp Olive oil
 * 1 Red onion, cut into 4
 * 50 grams Goats cheese

[[

### Directions

 * Preheat the oven to 180 degrees.
 * Wash and cut the beets into 1/4 and leave the skin on.
 * Wash the carrots and place onto a roasting dish with the beetroot and red onion.
 * Sprinkle the thyme over the vegetables and drizzle them with them olive oil and
   balsamic.
 * Add salt and pepper
 * Roast the vegetables for 30 – 40 minutes.
 * Drain and rinse the lentils and chop up beetroot leaves and walnuts.
 * Once the vegetables are cooked, place all of the ingredients into salad bowl 
   and toss through.
 * Top the salad with goats cheese, walnuts and some more thyme.
 * Make sure to add all of the oil from the roast vegetables as it works as a great
   dressing for the salad.

[[

![author avatar](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2025/
12/clare_whitfield_profile.webp?quality=80&ssl=1)

 Clare Whitfield Chief Editor

 Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical
home management for Australian families. Based in the northern suburbs of Sydney,
she balances editorial leadership with life as a stay at home mum to two school 
age children. Her background in home economics and more than a decade of experience
in recipe development, family budgeting, and household systems inform her work.

 [See Full Bio](https://stayathomemum.com.au/author/clare_whitfield/) [  ](https://stayathomemum.com.au/author/clare_whitfield/)