Lunch · Vegetarian · Vegan · Dairy-free · Fall

Roasted Beet and Lentil Salad

Name: Roasted Beet and Lentil Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 500 g raw beets, scrubbed; 2 tbsp olive oil, for roasting; 1 large red onion, cut into wedges; 2 garlic cloves, thinly sliced; 1 tsp caraway seeds; 500 g plain ready-cooked Puy lentils, from two 250 g pouches; 75 g watercress, tough stalks removed, washed and dried; 4 tsp Dijon mustard; 1 tsp prepared English mustard; 1 lemon, juiced; 4 tbsp extra-virgin olive oil, for dressing

Tender beet wedges and red onion meet firm lentils, peppery watercress and a sharp lemon-mustard dressing. Serve this warm salad as four light lunches or side portions.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published 2026-09-16

1 hr4 servings

Cook without an account. Sign in only to save recipes to your kitchen.

Jump to ingredients Jump to method Ingredient check

Plan, shop & cooking helpers

Manage collections

Roasted beet wedges and Puy lentils with red onion and watercress in a shallow cream bowl

Editorial illustration

Your ingredient check

Set your food preferences to see ingredient flags for this recipe.

Food preferences

Cooking with an intolerance? Choose ingredients to avoid before you explore.

Ingredients at original yield

500 g raw beets, scrubbed
2 tbsp olive oil, for roasting
1 large red onion, cut into wedges
2 garlic cloves, thinly sliced
1 tsp caraway seeds
500 g plain ready-cooked Puy lentils, from two 250 g pouches
75 g watercress, tough stalks removed, washed and dried
4 tsp Dijon mustard
1 tsp prepared English mustard
1 lemon, juiced
4 tbsp extra-virgin olive oil, for dressing

How to make Roasted Beet and Lentil Salad

Timing details

Allow about 15 minutes to prepare and 45 minutes to roast. Mix the dressing and prepare the lentils while the vegetables cook. Thick beet wedges may need longer; serve warm without a chilling step.

Preparation: 15 min
Cooking: 45 min

Roasting Step 2: 45 minutes

01
Heat the oven to 180°C (350°F), or 160°C fan. Trim and peel the beets, then cut into evenly sized wedges about 1 cm thick at the widest edge. Toss in the roasting tin with the onion, garlic, caraway and roasting oil.
02
Spread into one layer. Roast for about 45 minutes, turning once halfway through. A fork should slide easily into the thickest beet wedge. Allow more time if needed; remove any onion pieces that finish early.
03
Meanwhile, whisk both mustards with the lemon juice and dressing oil. Loosen the cooked lentils with a fork. Follow their packet directions if heating is required; dry lentils cannot be used at this stage.
04
Combine the warm vegetables and lentils in the mixing bowl. Fold in the dressing until evenly coated. Add the watercress just before serving and divide into four portions.
05
For leftovers, keep any undressed watercress separate if practical. Transfer the salad to shallow containers and refrigerate within 2 hours. Do not leave cooked lentils at room temperature for extended serving.

Recipe questions

Can I use dry lentils instead of ready-cooked pouches?

Cook them separately according to their package instructions, drain well, then weigh 500 g cooked lentils for this salad. Allow extra time. Puy or firm green lentils hold their shape; split red lentils soften into a different texture.

Can I use pickled beets?

This version starts with raw beets and includes roasting time. Pickled beets add vinegar and often sugar, changing the dressing balance. They are not a direct substitute in these instructions.

How do I keep the watercress fresh?

Dry it well after washing and add it when you are ready to eat. Hot vegetables and dressing wilt tender leaves, so store the greens separately when preparing components ahead.

How do I store the salad?

Refrigerate promptly in shallow containers at 4°C (40°F) or colder and use within 3 days. Store the greens separately for better texture. If reheating the lentil-and-beet mixture, heat it throughout to 74°C (165°F), then add fresh greens.

Is the dressing mild?

It is deliberately sharp, with Dijon and English mustard plus lemon. English mustard can be hot. Check the labels and choose products suited to your taste and dietary needs; mustard is an allergen.

What can I serve alongside it?

Use it as a light lunch or alongside another main. Our harvest chicken with grapes and rosemary or roasted delicata squash offer different autumn flavours; those dishes have their own ingredients and cooking times.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

Reader reviews

☆☆☆☆☆

Be the first to review this recipe.

YOUR KITCHEN JOURNAL

Make it your own.

Private recipe notes

Notes and cooking history sync with your household.

Rate this recipe or add a photo

Make againToo spicyToo expensive

Your rating (1–5)Your total recipe cost estimate, CAD

These are household reports and estimates, not verified public reviews or current store prices.

Step number Add your step photo

Recipe source: Adapted from Angela Boggiano at Good Food. Adapted from Angela Boggiano’s hot mustard lentils with beetroot at Good Food. This meat-free version omits the sausages, retains the roasted vegetables and mustard dressing, and gives a full preparation allowance.

Additional references: Health Canada food storage guidance · Health Canada: food safety tips for leftovers