This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!

Putting together the perfect salad is a matter of balancing textures, tastes, and colors. This recipe reminds me why salad does not have to boring; in fact, it can be the star dish and absolutely filling on its own. This recipe also nixes an oil vinaigrette and and instead roasts beets and carrots in a bit of butter and keeps the dressing simple with just a squeeze of lemon and bit of garlic and parsley. The result is a fabulous lunch, dinner, or side dish for two. Plus, it's backed with two killer superfoods: beets and lentils. Enjoy!

Recipe: Lentils with Roasted Beets and Carrots

Lentil Salad with Roasted Beets and Carrots Photo by Aylin Erman

Serves 2

What You'll Need: 1 cup red or yellow lentils
1 beet, peeled and cut into ½-inch cubes
2 carrots, peeled and cut into ½-inch cubes
½ tablespoon butter
½ teaspoon salt
¼ teaspoon pepper
1 handful of fresh parsley, chopped
2 scallions, sliced
1 clove garlic, minced
½ lemon, juiced

What To Do:

  1. Preheat oven to 375 degrees F.
  2. In a medium saucepan, bring 2¾ cups water and the lentils to a boil.
  3. Once it reaches a boil, reduce to a simmer for 15-20 minutes, or until the lentils are cooked through and no water is left. Set lentils aside to cool.
  4. While the lentils cook toss beet and carrot with butter on a parchment-lined baking sheet. Arrange the vegetables in a single layer. Season with salt and pepper.
  5. Roast vegetables until tender, about 15 minutes. When the beet and carrots are cooked through, remove from the oven and set aside to cool down.
  6. In a medium bowl, combine the scallions, garlic, parsley, and lemon juice with beets, carrots, and lentils.
  7. Serve with a garnish of fresh parsley or mint and enjoy!

How do you keep salads interesting? What's your favorite salad topping? Share with us in the comments below!

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