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.


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


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