Name: Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2–3 tablespoons olive oil; Salt and pepper to taste; 1 cup brown or green lentils; 3 cups salted water; 1/2 cup plain yogurt; 1 tablespoon lemon juice; 1 garlic clove, minced; 2 tablespoons chopped dill; 1/2 cup crumbled feta; 4 peeled beets, cut into similar sizes; 4 peeled carrots, cut into similar sizes

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I love a salad that feels like a meal, and this Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill does exactly that. It balances sweet roasted roots, earthy lentils, tangy yogurt, and bright dill into something both comforting and fresh. Over several test runs I refined the roast times and dressing ratio so the roots stay tender without turning the salad mushy — small tweaks that matter.

Why Make This Recipe

Big flavor from simple ingredients: the roasting caramelizes beets and carrots for deep sweetness that plays beautifully against salty feta and bright lemon.
Protein and fiber-rich: lentils add staying power, making this great for lunch, dinner, or meal prep.
Easy to adapt: swap herbs, cheeses, or citrus to match what’s in your kitchen. See a variant inspired by roasted beets and burrata for another creamy option: roasted beets and burrata recipe.
Good for special occasions: colorful plating makes it a pretty side for holiday or weeknight gatherings.
Personal note: I keep this in rotation because the leftovers taste even better the next day after the flavors meld.

Recipe Overview

Prep time: 15 minutes
Cook time: 40 minutes (roasting and lentils concurrently)
Total time: ~55 minutes
Servings: 4 as a main, 6 as a side
Difficulty: Easy — straightforward roasting and simmering
Method: Roast beets and carrots at 425°F (220°C) until tender, simmer brown or green lentils for 20–25 minutes, then toss with a lemon-yogurt dressing and crumbled feta. For another roasted-root grain salad idea, check this warm farro version: warm farro and root vegetable salad.

My Experience Making This Recipe

I tested this across three oven batches to nail roast times that work for mixed root sizes. I learned that chopping beets smaller than carrots evens cooking and keeps the salad from having too many very soft pieces. Adjusting lemon and yogurt levels gave a creamy but bright dressing that coats lentils without weighing them down.

How to Make Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

Begin by preheating your oven to 425°F (220°C) and tossing peeled, similarly-sized beets and carrots with 2–3 tablespoons olive oil, salt, and pepper. Roast on a rimmed baking sheet for 25–40 minutes depending on size — carrots usually need about 25–30 minutes, beets 35–45 minutes — until a knife slides in easily. While they roast, rinse 1 cup brown or green lentils, simmer in 3 cups salted water for 20–25 minutes until tender but not mushy, drain and cool slightly. Whisk 1/2 cup plain yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 garlic clove minced, chopped dill (2 tablespoons), salt and pepper; toss with warm lentils and roasted roots, then scatter 1/2 cup crumbled feta before serving.

Expert Tips for Success

Roast at high heat (425°F/220°C) for caramelization; use a rimmed baking sheet lined with parchment for easy cleanup and even browning.
Cut beets smaller than carrots if the beets are large — halves or 1-inch cubes — so all roots finish at the same time. For a contrasting chilled version, see this refreshing cucumber and beetroot idea: cucumber-beetroot salad.
Cook lentils to just tender; overcooking yields mush. Test after 18 minutes and remove when they give slightly under pressure.
Drain lentils thoroughly and toss while warm so they absorb the dressing but keep texture. Use a fine-mesh sieve to speed draining.
Use full-fat plain yogurt for creaminess; if too thick, thin with 1–2 tablespoons water or lemon juice to reach a coatable consistency.

How to Serve Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

Serve warm or at room temperature on a bed of peppery arugula or baby spinach for a pretty contrast.
Make it a main by adding roasted chicken, salmon, or a soft-boiled egg. For a meat-based pairing, classic beef stew with carrots is a hearty counterpoint: classic beef stew pairing.
For a crowd, arrange on a large platter, sprinkle extra dill and toasted walnuts or pumpkin seeds, and present lemon wedges.
To plate elegantly, mound lentils in the center and fan roasted roots around, then scatter feta and a drizzle of olive oil.

Storage and Reheating Guide

Store in an airtight container in the fridge for up to 3–4 days; the salad keeps best when assembled, but you can store roasted roots and lentils separately for up to 4 days to preserve texture. Freezing is not recommended for the fully dressed salad because yogurt and feta separate; however, roasted roots and cooked lentils freeze fine for up to 3 months in freezer-safe bags — thaw overnight in the fridge and reheat gently. To reheat, warm roots and lentils in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat, then add yogurt dressing just before serving.

Recipe Variations

Dairy-free: swap plain yogurt for coconut or cashew yogurt and replace feta with toasted pine nuts or olives for savory balance.
Gluten-free: naturally gluten-free as written — double-check flavored yogurts for additives if avoiding cross-contamination.
Herb-forward: replace dill with a mix of parsley and mint for a brighter, Mediterranean spin.
Grain swap: substitute cooked farro or quinoa for lentils if you prefer a chewier grain texture; adjust dressing amount to taste.

Nutritional Highlights

High in fiber and plant-based protein from lentils, which helps with satiety and blood sugar control.
Beets and carrots provide vitamin A, potassium, and antioxidants like betalains and carotenoids.
Allergen note: contains dairy (yogurt, feta); replace with dairy-free alternatives for a nut/soy-free vegan option. One generous serving is about 1 to 1 1/4 cups as a main; as a side, plan ~1/2 cup per person.

Troubleshooting Common Issues

Roots still hard after roasting: cut them smaller and roast at 425°F (220°C) on a single layer; cover with foil for the first 10 minutes if your oven runs hot at the top.
Lentils turn to mush: lower simmer to medium-low and test at 18–20 minutes; stop cooking when they’re tender but slightly firm.
Salad becomes watery: drain lentils well and blot roasted roots briefly with paper towels before tossing; add dressing sparingly and adjust.

Frequently Asked Questions

Q: Can I use canned lentils instead of dried?
A: Yes. Rinse and drain canned lentils, and add them at the end — they won’t need cooking. Reduce dressing slightly because canned lentils can be wetter. I prefer dried for texture control, but canned is a great shortcut.

Q: How do I prevent the beets from staining everything?
A: Work on a designated board and wear gloves if you care about staining. Roast beets on parchment, and if you use the same bowl for dressing, rinse quickly after use. Acidic dressings won’t improve staining, but prompt washing helps.

Q: Can I make this ahead for a party?
A: Yes — roast roots and cook lentils up to 48 hours ahead, store separately, and toss with dressing and feta just before serving to maintain texture and presentation.

Q: What lentil variety is best?
A: Brown or green lentils hold their shape well and give a pleasant chew. Red lentils cook too quickly and can become mushy, so avoid them for this salad unless you want a softer texture.

Conclusion

For the original source inspiration and a full recipe reference, visit Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill • The ….

Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill