Red Meat Allergy Friendly Smoky Paprika Lentil and Roasted Beet Salad
Total time1 hr 10 min
Prep time20 min
Cook time40 min
5.0(24)
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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
- 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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