roasted beet & carrot lentil salad with feta, yogurt & dill

Warm lentils and roasted spring vegetables get a tangy boost from herbaceous yogurt sauce, briny feta, and crunchy almonds in this protein-rich roasted beet & carrot lentil salad. Adapted from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons.

roasted beet & carrot lentil salad with feta, yogurt & dill

Ingredients
  1. 1 1/2 cups (200 g) French green lentils, rinsed and picked over
  2. 1 small yellow onion, quartered
  3. 1 large bay leaf
  4. fine sea salt
  5. freshly ground black pepper
  6. 1 bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths
  7. 1 bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into 1/2-inch slices (if large)
  8. 3 tablespoons (45 ml) olive oil, more as needed
  9. 1 cup (235 ml) plain full-fat yogurt
  10. 1 large clove garlic, put through a press or minced
  11. 1 tablespoon (15 ml) fresh lemon juice, more as needed
  12. 1/4 cup parsley, chopped, plus more for garnish
  13. 1/4 cup dill, chopped, plus more for garnish
  14. ~4 ounces feta cheese, crumbled
  15. 1/2 cup (70 g) toasted almonds, coarsely chopped if whole

  • Instructions
  • Position a rack in the center of the oven and preheat to 425ºF.
  • Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
  • Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.