Cooked - Lentil Beet Salad (greek-inspired & Make-ahead)

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Lentil Beet Salad (greek-inspired & Make-ahead)

5.0

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

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

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.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇬🇷Greek

Occasions📆EverydayMake-ahead🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 10 weeks ago

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