Anti Inflammatory Smoky Paprika Lentil and Roasted Beet Salad
Earthy roasted beets, hearty French green lentils, and a boldly spiced dressing come together in a salad that feels genuinely satisfying rather than virtuous and sad. The dressing is where the magic happens — smoked paprika, cumin, and turmeric layer deep, warming flavor while each of those spices brings well-documented anti-inflammatory properties to the table. Extra-virgin olive oil ties it all together, adding richness and healthy fats that help your body actually absorb those fat-soluble compounds. Letting the warm lentils sit in the dressing for a few minutes before adding the greens is a small step that makes a big difference, pulling all that smoky, tangy flavor right into the lentils. Baby arugula wilts just slightly when tossed in, adding a peppery bite that balances the sweetness of the caramelized beets beautifully. A handful of raw pumpkin seeds finishes things off with a satisfying crunch and a quiet boost of magnesium and zinc. This one serves four and works just as well packed for lunch the next day as it does fresh out of the bowl.
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb total), scrubbed
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the lentils
- 1 cup french green lentils (lentilles du puy), rinsed
- 2 ½ cups water
- ½ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 cups baby arugula
- 3 green onions (green tops only), thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup raw pumpkin seeds (pepitas)
Instructions
- 1
Preheat the oven to 400°F (205°C). Peel the beets and cut them into 3/4-inch cubes. Toss on a rimmed baking sheet with 1 tbsp olive oil and 1/4 tsp salt until evenly coated, then spread in a single layer.
- 2
Roast the beets for 30–35 minutes, turning once halfway through, until tender when pierced with a fork and the edges are caramelized and slightly darkened. Remove from the oven and let cool on the pan for 10 minutes.
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