Roasted beet and lentil salad

A Modern vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Beets and spinach are on the Dirty Dozen, and organic options are ideal for minimizing pesticide residue. Citrus fruits are typically treated with harsh chemicals, so look for organic.

Ingredients

• 4 medium beets, peeled and quartered
• 2 tbsp extra-virgin olive oil
• 1 cup brown lentils, rinsed
• 3 cups water
• 1 bay leaf
• 2 oranges, peeled and segmented
• 1 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, toasted
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp maple syrup
• to taste sea salt
• to taste black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Toss the beets with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast until tender, about 35-40 minutes.
3. Meanwhile, place the lentils, water, and bay leaf in a saucepan. Bring to a boil, then reduce to a simmer and cook until tender, about 20-25 minutes. Drain and discard the bay leaf.
4. In a large bowl, combine the roasted beets, cooked lentils, oranges, red onion, parsley, and walnuts.
5. In a small bowl, whisk the lemon juice, 2 tbsp olive oil, and maple syrup. Season with salt and pepper to taste.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve the salad at room temperature or chilled.

Notes

• Add goat cheese for a non-vegan variation.
• Use red lentils for a faster-cooking option, but be mindful of texture differences.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Modern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.