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Vegetarian, Meal soups and plant based

Warm lentil, beet and feta salad with bread

Warm lentil, beet and feta salad is a complete dish for 4 people, ready in 35 minutes, very easy to make, for about €2.10 per person. The key is to season the lentils while they're still warm, so they soak up all the dressing. Served with country bread, it makes a generous, balanced meal.

A warm salad is a real meal, look what I'm making you with lentils, beets and feta.

Warm lentil, beet and feta salad with bread
Total time
35 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Warm lentils, earthy sweet beets, salty feta that softens slightly from the heat, walnuts for crunch. This salad breaks away from cold side dishes, offering both bite and richness at once. A shallot and mustard dressing ties everything together without ever drowning out the lentils.

This is the kind of dish you can throw together on a weeknight without much thought, since the lentils simmer on their own while you handle the rest. It also works well for a slightly dressier Sunday lunch, set in the middle of the table with good bread. It's not the best fit for kids because of the beets and feta, but it always impresses guests.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 250 g
  • Walnutsoften in the pantry 40 g
  • Red wine vinegaroften in the pantry 3 tbsp
  • Mustardoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Cooked beets 400 g
  • Shallot 2
  • Parsley 6 sprigs

Dairy

  • Feta 200 g

Bakery

  • Country bread 8 slices

Allergens Lactose, Gluten, Tree nuts, Mustard

The step by step recipe

  1. Rinse the lentils and cook them in unsalted water. 25 min

    Salt only at the end of cooking, salting too early can toughen the lentil skins.

  2. Make the dressing with the mustard, vinegar, oil, salt, pepper and minced shallot.

    Let the shallot sit in the vinegar for five minutes, it loses its sharp bite.

  3. Drain the lentils and toss them with the dressing right away.

    Don't rinse the lentils in cold water, they need to stay warm.

  4. Dice the beets, roughly chop the walnuts, and crumble the feta.

    Add the beets last so their juice doesn't tint the whole salad.

  5. Combine everything in a large bowl, sprinkle with parsley, and serve with the bread.

    Toast the walnuts dry in a pan for two minutes, they'll taste much more flavorful.

Our tips to get it right

  • Pick green lentils that hold their shape when cooked, they stay firmer in the salad than red lentils, which turn mushy.
  • Taste the dressing before pouring it over the lentils, it should be fairly bold since lentils and beets both mellow out flavors.
  • Prep the beets and walnuts while the lentils cook, this saves a good ten minutes off the total time.

The variations

  • Swap the feta for crumbled fresh goat cheese for a milder, less salty result.
  • For a vegan version, skip the feta and add toasted cashews to keep the crunch.
  • For a faster version, use pre-cooked canned lentils, just warm them slightly before dressing them.

What to serve it with

  • Toasted country bread
  • Sparkling water with lemon
  • A light broth to start

Storage

The salad keeps for 2 days in the fridge in a sealed container, though the beets will tint the feta a bit over time. It doesn't freeze well, the texture of the vegetables and cheese would suffer. Let it sit out for fifteen minutes before serving so it's not too cold.

Questions about this dish

Can you make this salad ahead of time?

Yes, cook the lentils and make the dressing a day ahead. Toss everything together, then add the beets and feta right before serving to keep the textures and colors fresh.

Can raw beets replace the cooked beets?

It's best to avoid that, raw beets are much firmer and take a long time to cook. Use beets that are already cooked, plain, found in the refrigerated or vacuum packed section.

Are the walnuts essential in this recipe?

They add the crunch that contrasts with the soft lentils and feta. You can swap them for sunflower or pumpkin seeds if needed.

How do you keep the beets from staining the whole salad?

Add the beets last, right before serving, as the recipe directs. You can also toss them separately with a little dressing before gently folding them in.

How long does it take to make a warm lentil, beet and feta salad with bread?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a warm lentil, beet and feta salad with bread?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a warm lentil, beet and feta salad with bread cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten, tree nuts, mustard. Always check the labels of the products you buy.

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