Healthy French lentil salad with beetroot, feta, and a fresh dill vinaigrette. A flavorful and nutrient-packed salad that's ready in only 30 minutes. ✨
A fresh, vibrant, and incredibly flavorful French lentil salad topped with tender beetroot, creamy feta, and a bright dill vinaigrette. It's healthy, beautiful, and comes together in just 30 minutes - perfect for a light meal, starter, or nourishing lunch.
Why You'll Love This Recipe
I discovered the recipe for this lentil beet salad in an episode of Rachel Khoo’s “The Little Paris Kitchen“ cooking show and immediately knew that it’s a keeper! Although I adapted it slightly, the foundation was set by Rachel Khoo.
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Ingredients
- Puy lentils: French green lentils that keep their bite and hold their shape beautifully after cooking.
- Cooked beetroot: Adds sweetness, color, and a lovely soft texture.
- Feta cheese: Adds creaminess and saltiness; use vegan feta if needed.
- Bay leaf & thyme: Aromatics that infuse the lentils with subtle flavor while cooking.
- Fresh dill: The hero of the vinaigrette - bright, fragrant, and fresh.
- Olive oil: For a rich, smooth vinaigrette and to finish the salad.
- Mustard & honey (or maple syrup): Balance and depth in the dressing.
- Vinegar or lemon juice: For acidity and brightness.
- Salt & black pepper: To season the lentils and finish the dish.
See recipe card for quantities.
How To Make
- Rinse the lentils under running cold water and place them with the bay leaf and thyme, and salt in a large pot. Cover generously with water (at least 2 cups of water) and bring to a boil. Reduce the heat and simmer for 15-20 minutes until tender, stirring occasionally.
- Slice the cooked beetroot very thin using a mandolin slicer or sharp knife. → I usually wear gloves to prevent purple hands for a few days! 😉
- Vinaigrette: Place all ingredients for the vinaigrette in a food processor or blender and pulse a few times. I stop as soon as all is mixed yet still a little chunky. → Don’t have a food processor? Chop the dill using a knife and mix all ingredients in a small bowl.
- As soon as the lentils are cooked, drain, remove the bay leaf and thyme, and arrange on 4 plates. Top it with beetroot slices, crumble the feta cheese over, and drizzle with the dill vinaigrette. → I love to drizzle the whole thing with a few extra splashes of olive oil, coarse sea salt, and freshly cracked black pepper!
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📖 Recipe
French Lentil Salad with Beet and Feta
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
French Lentil Salad
- 1 cup French lentils
- 1 bay leaf
- 1 sprig of thyme, or ½ teaspoon dried thyme
- ½ teaspoon salt
- 2 small cooked beets
- 1 cup feta cheese
Dill Vinaigrette
- 1 bunch of dill
- 3 tablespoon olive oil
- 2 tablespoon white balsamic vinegar, or white/red wine vinegar
- 1 teaspoon maple syrup
- ½ teaspoon salt
- freshly cracked black pepper
Instructions
- Rinse lentils under running cold water and place them with the bay leaf, thyme, and salt in a large pot. Cover generously with water (at least 2 cups of water) and bring to a boil. Reduce the heat and simmer for 15-20 minutes until tender, stirring occasionally.
- Slice the cooked beetroot very thin using a mandolin slicer or sharp knife. → I usually wear cloves to prevent purple hands for a few days!
- Dressing: Place all ingredients for the dressing in a food processor or blender and pulse a few times. I stop as soon as all is mixed yet still a little chunky. → Don't have a food processor? Chop the dill using a knife and mix all ingredients in a small bowl.
- As soon as the lentils are cooked, drain, remove the remove the bay leaf and thyme, and arrange on 4 plates. Top it with beetroot slices, crumble the feta cheese over, and drizzle with the dill vinaigrette. → I love to drizzle the salad with a few extra splashes of olive oil, coarse sea salt, and freshly cracked black pepper!
Notes
- Dairy-Free/Vegan Option: Use my vegan feta recipe for a fully plant-based version. Just make sure to prepare it at least one day in advance so it can marinate properly.
- Leftovers & Make Ahead: This salad keeps well in the fridge for up to 2 days. Store it in an airtight container and let it sit at room temperature for about 30 minutes before serving for the best flavor.
- Tip: Wear gloves when slicing beetroot - it loves to stain hands a vibrant purple!
- Recipe Inspiration: Adapted from Rachel Khoo's The Little Paris Kitchen cooking show.
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