GERD Friendly Smoky Paprika Lentil and Roasted Beet Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

5.0

(24)

GERD Friendly Smoky Paprika Lentil and Roasted Beet Salad

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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
Ingredient note
Smoked paprika is a mild spice with very little heat, and this recipe uses only about 1/4 teaspoon per serving. That is likely fine for most people with GERD. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp ground cumin
¼ tsp ground turmeric
1 tsp honey
1 small garlic clove, finely minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
¼ tsp salt
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the salad

2 cups baby arugula
3 green onions (green tops only), thinly sliced
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
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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