Content Library Recipes Roasted Beets with Lentils & Hazelnuts

Roasted Beets with Lentils & Hazelnuts

4-6 Prep time: 20 min Cook time: 45 min

This beet and lentil salad is vibrant, nutrient-dense, and deeply flavorful—and it makes a beautiful Thanksgiving side. You’re getting protein and fiber from the lentils, antioxidants from the beets, and healthy fats from the hazelnut vinaigrette. It’s also great any night of the week on its own, or paired with wild-caught salmon or grilled chicken for an even bigger protein boost. And if hazelnut oil is hard to find where you are, walnut oil works beautifully.

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Roasted Beets with Lentils & Hazelnuts

Ingredients for Hazelnut Vinaigrette

  • ¼ cup hazelnut oil
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Ingredients for Beets

  • 3 large or 6 small purple, yellow, or orange beets, peeled and cut into wedges
  • 1 large red onion, quartered
  • 2 tablespoons avocado oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Ingredients for Salad

  • ¾ cup dry French green lentils 
  • 4 ounces sheep’s or goat milk feta cheese
  • ½ cup roughly chopped toasted hazelnuts
  • ¼ cup chopped fresh flat-leaf parsley leaves
  • ¼ cup chopped fresh dill

Step 1

For the hazelnut vinaigrette: In a small bowl, whisk all of the ingredients until smooth. Set aside.

Step 2

For the beets: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the beets and red onion on the baking sheet. Drizzle with avocado oil, season with salt and pepper, and toss. Roast for 45 minutes, until the beets are fork tender. Set aside to cool slightly.

Step 3

For the lentils: Rinse in a fine mesh sieve and pick out any discolored ones. Place in a medium pot and cover with 2 cups water. Bring to a boil, then reduce the heat to low and simmer until they are cooked but still hold their shape, 10 to 12 minutes. Drain well.

Step 4

To assemble the salad: Transfer the cooked lentils to a large bowl, add the beets and onion, and stir gently. Add the vinaigrette and mix to combine. Sprinkle with the feta cheese, hazelnuts, and fresh herbs. Serve immediately.

Nutritional Analysis Per Serving:

Calories: 410 Total Fat: 29g, Saturated Fat: 4g, Cholesterol: 14mg, Fiber: 7g, Protein: 9g, Carbohydrates: 26g, Sodium: 375mg, Sugars: 7g, Net Carbs: 19g

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