Description
A hearty salad that features roasted sweet beets and carrots, earthy lentils, tangy yogurt, and fresh dill for a perfect balance of flavors.
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
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the beets and carrots with olive oil, salt, and pepper and spread them on a rimmed baking sheet.
- Roast the vegetables for 25–40 minutes until tender.
- While roasting, rinse the lentils and simmer them in salted water for 20–25 minutes until tender.
- In a bowl, whisk together yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper.
- Drain the lentils and cool slightly.
- Toss the warm lentils and roasted vegetables with the yogurt dressing, then sprinkle the feta on top before serving.
Notes
For a dairy-free version, substitute yogurt with coconut yogurt and feta with pine nuts. Adjust cooking times for lentils to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean