Roasted Carrot Beet Lentil Salad With Goat Cheese

Warm roasted roots, peppery greens, and tender lentils tossed in a light lemon-Dijon dressing, finished with creamy goat cheese. Added extra greens and a few technique tweaks for more flavor with minimal oil .

Ingredients

  • 2 Medium Beets, peeled and cut into wedges (about 350 g) (Fritz)
  • 3 Medium Carrots, cut into thick coins or sticks (about 250 g) (Fritz)
  • 3/4 Cup Green or Puy Lentils (dry), rinsed (about 150 g) (Fritz)
  • 75 g Soft Goat Cheese, crumbled
  • 3 Cups Arugula or Baby Spinach (Fritz)
  • 1/4 Small Red Onion, very thinly sliced (optional)
  • 2 Tbsp Parsley or Dill, chopped
  • 1 Tbsp + 1 Tsp Extra-Virgin Olive Oil, divided
  • 1/2 Tsp Ground Cumin
  • Zest of 1/2 Lemon (optional) (Fritz)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tsp Dijon Mustard
  • 1–2 Tbsp Water, as needed to loosen (Fritz)
  • Salt and Black Pepper
  • Optional: 2 Tbsp Toasted Pumpkin Seeds
  • Optional: 1 Small Bay Leaf (for the lentil pot) (Fritz)

Instructions

  1. Roast the vegetables: Heat oven to 200°C and place the empty sheet pan inside to preheat for 5 minutes (Fritz). Toss beets and carrots with 1 tbsp olive oil, cumin, salt, and pepper. Spread in a single layer, keeping beets and carrots on separate sides to minimize color bleeding (Fritz). Roast for 25–30 minutes, flipping once, until tender and slightly caramelized.
  2. Cook the lentils: While veggies roast, cover lentils with plenty of water in a saucepan (about 5 cm above); add bay leaf if using (Fritz). Bring to a simmer and cook 18–22 minutes until just tender. Drain very well and season with a pinch of salt; discard bay leaf (Fritz).
  3. Make the dressing: Whisk lemon juice, lemon zest (if using), Dijon, 1 tsp olive oil, 1–2 tbsp water, a pinch of salt, and pepper (Fritz).
  4. Assemble: In a large bowl, toss warm lentils with half the dressing. Add roasted beets and carrots, arugula, red onion, and herbs; toss with remaining dressing. For extra creaminess without extra oil, fold half the goat cheese into the warm lentils, then finish with the rest on top (Fritz). Top with pumpkin seeds if using. Serve warm or at room temperature.

Notes

  • Keep it light: The dressing uses minimal oil; water helps it coat without heaviness.
  • Make-ahead: Roast veg and cook lentils up to 3 days ahead. Add greens and goat cheese just before serving.
  • Swap herbs: Dill gives a brighter note; parsley is more classic.
  • Extra protein option: Add a soft-boiled egg per serving.
  • Preheat the sheet pan to get better caramelization with the same small amount of oil (Fritz)
  • More greens = lighter feel and slower glucose rise; the extra cup boosts volume and fiber with negligible calories (Fritz)
  • If using spinach, fold it in at the very end so it just wilts (Fritz)
  • Use reduced-fat goat cheese if available to keep it extra light (Fritz)

Calories estimate

  • About 1,140–1,220 kcal total; serves 3 (approx. 380–410 kcal per serving)