Earthy, vibrant, and deeply satisfying, this roasted beet and lentil salad is one of those dishes that feels quietly special. The kind of salad that doesn’t try to be flashy, yet somehow steals the spotlight on the table.

Roasted balsamic beets become jammy and sweet in the oven, soaking up olive oil and vinegar until their edges caramelize. Tender green lentils add body and substance, turning this into a salad that actually eats like a meal. Raw red onion brings bite and contrast, fresh garlic sharpens everything just enough, and a generous handful of dill ties it all together with a bright, herbal finish.

It’s simple. It’s bold. And it’s exactly the kind of dish you’ll find yourself making on repeat.

Why You’ll Love This Beet Salad

This isn’t a delicate, forgettable side salad. It’s hearty, grounding, and deeply flavorful. A dish that works just as well for a weekday lunch as it does for a dinner party spread.

Here’s why it stands out:

Big flavor, minimal effort – The oven does most of the work.
Naturally plant-based – No substitutions needed.
Perfect warm or cold – Make it ahead or serve it fresh.
Great for meal prep – Holds up beautifully in the fridge.
Elegant but unfussy – Looks impressive without trying too hard.

If you’ve ever thought beets were boring or overly earthy, this recipe might change your mind.

Ingredients You’ll Need

For the Roasted Balsamic Beets

2 lbs fresh beets (red or a mix of red and golden), peeled and cut into wedges
2 tablespoons olive oil
3 tablespoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

For the Salad

1 cup dry green lentils
3 cups water or vegetable broth
½ small red onion, thinly sliced
1 small garlic clove, finely minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar (optional, to finish)
Salt and pepper, to taste

To Garnish

¼ cup fresh dill, finely chopped

How to Make Roasted Balsamic Beet & Lentil Salad

Step 1: Roast the Beets
Preheat your oven to 425°F (220°C).

Place the peeled and cut beets on a large baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and pepper. Toss until evenly coated and spread them out in a single layer.

Roast for 35–45 minutes, flipping halfway through, until the beets are fork-tender and lightly caramelized around the edges. Remove from the oven and let cool slightly.

Step 2: Cook the Lentils
While the beets roast, rinse the lentils under cold water.

Add lentils and water (or broth) to a saucepan and bring to a gentle boil. Reduce to a simmer and cook uncovered for 18–22 minutes, until tender but not mushy.

Drain any excess liquid and let cool slightly.

Step 3: Assemble the Salad
In a large bowl, combine the warm lentils, roasted beets, sliced red onion, and minced garlic.

Drizzle with olive oil and (if desired) an extra splash of balsamic vinegar. Toss gently to combine. Season with salt and pepper to taste.

Step 4: Finish the Dill
Just before serving, fold in the chopped fresh dill. Taste again and adjust seasoning if needed.

Serve warm, room temperature, or chilled.

The Secret to Really Good Beets

If you’ve had beets that tasted overly earthy or dull, chances are they weren’t cooked properly.

Roasting is key.

High heat concentrates their natural sweetness while balsamic vinegar adds acidity that balances everything out. The result is a beet that’s tender inside, slightly caramelized on the outside, and far more complex than anything boiled or steamed.

Cutting the beets into wedges instead of cubes also helps, more surface area means more flavor.

Why Lentils Make This Salad a Meal

Green lentils are the backbone of this dish. They bring:

A gentle, nutty flavor
A soft but structured bite
Enough protein and fiber to make the salad satisfying

Unlike red lentils, green lentils hold their shape, which is exactly what you want here. They soak up the balsamic and olive oil without turning mushy, making every bite balanced and cohesive.

This is one of those salads you can eat straight from the bowl with a fork and feel genuinely full.

The Role of Raw Onion, Garlic & Dill

This salad works because of contrast.

Raw red onion adds sharpness and crunch that cuts through the sweetness of the beets.
Fresh garlic brings just enough heat to wake everything up, no need to cook it.
Dill lightens the whole dish with its grassy, citrusy notes, keeping it from feeling heavy.

Together, they turn a simple beet salad into something layered and intentional.

Make It Your Own

This recipe is beautiful as written, but it’s also flexible. Here are a few easy variations:

Add crumbled feta or goat cheese for creaminess
Toss in toasted walnuts or hazelnuts for crunch
Finish with a squeeze of lemon for extra brightness
Serve over arugula or mixed greens for a lighter version
Pair with grilled chicken or salmon for a full dinner

Storage & Make-Ahead Tips

This salad actually gets better as it sits.

Store leftovers in an airtight container for up to 4 days
Add fresh dill just before serving if making ahead
Serve cold straight from the fridge or let it come to room temperature

It’s ideal for weekday lunches, potlucks, or easy entertaining.

Final Thoughts

This roasted balsamic beet and lentil salad is proof that simple ingredients can still feel thoughtful and elevated. It’s earthy without being heavy, bold without being complicated, and satisfying without relying on anything extra.

It’s the kind of recipe that quietly becomes a staple, one you come back to when you want something nourishing, beautiful, and deeply comforting.

And honestly? It’s exactly how salads should be.

Roasted Balsamic Beet & Lentil Salad