Lentil, Goat Cheese and Beet Salad?>

Lentil, Goat Cheese and Beet Salad

by Berkeley Wellness  

You can either use homemade roast beets or canned beets for this salad, which mixes warm lentils with crisp, cool greens and diced peppers.


  • 3 cups water
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons grated lemon zest
  • 1 teaspoon tarragon
  • 3/4 teaspoon salt
  • 1 1/2 cups lentils
  • 1/3 cup fresh lemon juice
  • 4 teaspoons olive oil
  • 4 teaspoons Dijon mustard
  • 1 red bell pepper, diced
  • 1 1/2 cups diced cooked beets
  • 6 cups mixed greens or watercress
  • 1/2 cup crumbled goat cheese or feta cheese (2 ounces)
  • 2 tablespoons coarsely chopped pecans


1. In a medium saucepan, combine the water, garlic, lemon zest, tarragon, and salt, and bring to a boil over high heat. Add the lentils. Reduce to a simmer, cover, and cook until firm-tender, about 25 minutes. Drain off any liquid remaining.

2. In a medium bowl, combine the lemon juice, oil, and mustard. Add the lentils, bell pepper, and beets, tossing until well coated.

3. Mount the lentil salad on a bed of greens and sprinkle with the goat cheese and pecans.

Makes 4 servings.

Nutrition per serving: 400 calories, 12g total fat (3g saturated), 7mg cholesterol, 26g dietary fiber, 54g carbohydrate, 26g protein, 760mg sodium.

A good source of: fiber, folate, magnesium, potassium, riboflavin, thiamin, vitamin B6, vitamin C, zinc.