Putting together the perfect salad is a matter of balancing textures, tastes, and colors, and this recipe nails it all. Earthy lentils, sweet beets and carrots, and tangy lemon also make for a mix of hearty, soft, and crunchy thanks to raw scallions. The result is a fabulous lunch, dinner, or side dish. 

10 Ingredients

  • 1 cup red or yellow lentils
  • 1 beet, peeled and cut into 1/2-inch cubes
  • 2 carrots, peeled and cut into 1/2-inch cubes
  • 1/2 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 scallions, sliced
  • 1 clove garlic, minced
  • Handful fresh parsley, chopped, plus more for garnish
  • 1/2 lemon, juiced

Directions

<ol> <li>Preheat oven to 375 degrees.</li> <li>In a medium saucepan, bring 2 3/4&nbsp;cups water and lentils&nbsp;to a boil.&nbsp;Reduce to a simmer for 15 to&nbsp;20 minutes, until lentils are cooked through and no water is left. Set aside to cool.</li> <li>While lentils cook, toss beet and carrot&nbsp;with butter on a parchment-lined baking sheet. Arrange vegetables in a single layer. Season with salt and pepper.&nbsp;Roast until tender, about 15 minutes.&nbsp;Set aside to cool.</li> <li>In a medium bowl, combine scallions, garlic, parsley, and lemon juice with beets, carrots, and lentils. Garnish with additional parsley.</li></ol>

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