Capsaicin Free Za'atar-Tahini Lentil and Roasted Beet Salad
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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 (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)
Can be omittedred pepper flakes
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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