Skip to main content

Print This Recipe

Roasted Roots and Lentil Salad

Three Stars Guiding Stars
  • Servings:

    2 (255 g) as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    15 minutes


Roasting brings out the sweetness in the root vegetables to make them the perfect pair to the warm of garlic and scallions and the bright tang of lemon. If you like a little more spice on your plate, kick the heat up a notch with a little hot sauce. This salad is inexpensive and stores well, so making a double batch to have plenty of leftovers for lunches is a smart idea.
1 c. lentils, cooked
1 beet, peeled and cubed
2 carrots, peeled and cubed
1/2 T. olive oil
1/4 t. salt
1/4 t. pepper
1 handful of fresh parsley, chopped
2 scallions, sliced
3 cloves garlic, minced
1 lemon, juiced
Roasted Roots and Lentil Salad


1. Preheat oven to 400 degrees F.
2. Toss beets and carrots with oil, salt and pepper. Roast until tender and slightly browned. Roast vegetables until tender, about 15 minutes.
3. Combine remaining ingredients with beets, carrots, and lentils. Garnish with parsley and serve warm.


Nutritional Facts
Servings 2 (255 g)
Base Nutrients
Calories 208 kcal (10%)
Calories from Fat 38 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 379 mg (16%)
Total Carbohydrates 35 g (12%)
Dietary Fiber 12 g (47%)
Protein 11 g (19%)
Vitamin A n/a
Vitamin C 37 mg (41%)
Calcium 88 mg (7%)
Iron 5 mg (28%)