Anti Inflammatory Za'atar-Tahini Lentil and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Anti Inflammatory Za'atar-Tahini Lentil and Roasted Beet Salad

This salad is a serious showstopper — earthy roasted beets, protein-packed French green lentils, and peppery arugula all pulled together by a creamy za'atar-tahini dressing that you'll want to put on everything. Every single ingredient here earns its place from an anti-inflammatory standpoint: extra-virgin olive oil, fresh lemon juice, beets, lentils, and a generous handful of fresh herbs are all celebrated for their ability to support the body rather than stress it. The dressing alone — tahini whisked with lemon, cumin, garlic, and za'atar — is the kind of thing that makes a plant-forward meal feel genuinely indulgent. Toasted pumpkin seeds add a satisfying crunch and a boost of magnesium and healthy fats, while torn mint and flat-leaf parsley keep every bite bright and fresh. The beets roast low and slow in foil until they're meltingly tender, and the lentils simmer until just firm enough to hold their shape — both techniques that let the natural flavors shine without any processed shortcuts. It serves four, making it a great option for meal prep or a vibrant weeknight dinner that looks far more impressive than the effort required.

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Ingredients

4 servings

For the roasted beets

3 medium beets (about 1 lb total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp extra-virgin olive oil
¼ tsp salt

For the lentils

1 cup french green lentils (du puy), rinsed
2 ½ cups water
½ tsp salt

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp extra-virgin olive oil
1 tbsp za'atar
1 small garlic clove, finely grated
¼ tsp ground cumin
¼ tsp salt
2–3 tbsp water, to thin

For the salad

3 cups baby arugula or mixed greens
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, torn
3 tbsp raw pumpkin seeds (pepitas)
¼ tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a rimmed baking sheet. Roast until a paring knife slides through the center with no resistance, 40–50 minutes depending on size.
2
While the beets roast, combine the lentils, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered until the lentils are tender but still hold their shape, 20–25 minutes. Drain any remaining water and spread the lentils on a large plate or baking sheet to cool to room temperature.

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