Mixed Greens with Roasted Beets, Lentils and Mustard Vinaigrette

Name: Mixed Greens with Roasted Beets, Lentils and Mustard Vinaigrette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound (450 g) fresh beets (1 medium-sized), scrubbed clean, trimmed, cut into ¾-inch (2 cm) wedges; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; ¾ cup (150 g) French green lentils (Puy lentils), rinsed, rinsed, sorted; 2 cups (480 ml) water; 1 whole bay leaf; ½ teaspoon (3 g) kosher salt; 3 tablespoons (45 ml) red wine vinegar; 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (15 ml) whole grain mustard; 1 small (30 g) shallot, minced very fine; 1 clove (5 g) garlic, minced; ¼ cup (60 ml) extra-virgin olive oil; ½ teaspoon (3 ml) honey; ¼ teaspoon (1½ g) kosher salt; ⅛ teaspoon (0.6 ml) freshly ground black pepper; 5 cups (150 g) mixed salad greens (arugula, frisée, baby spinach, or similar), washed and dried; ½ cup (100 g) crumbled fresh goat cheese (optional); ½ cup (60 g) toasted walnuts, roughly chopped, toasted, cooled (optional)

From the MyKitchenBank Kitchen

A vibrant, nutrient-dense salad featuring tender roasted beets and warm lentils served over peppery mixed greens, dressed with a bold mustard vinaigrette. The earthy sweetness of the beets balances perfectly with the sharp tang of the dressing and the subtle bitterness of the greens. Ready to serve warm or at room temperature.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 4 main-course servings or 6 side servings

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Ingredients

4 servings

1 pound (450 g) fresh beets (1 medium-sized), scrubbed clean, trimmed, cut into ¾-inch (2 cm) wedges
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon (1.3 ml) freshly ground black pepper
¾ cup (150 g) French green lentils (Puy lentils), rinsed, rinsed, sorted
2 cups (480 ml) water
1 whole bay leaf
½ teaspoon (3 g) kosher salt
3 tablespoons (45 ml) red wine vinegar
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) whole grain mustard
1 small (30 g) shallot, minced very fine
1 clove (5 g) garlic, minced
¼ cup (60 ml) extra-virgin olive oil
½ teaspoon (3 ml) honey
¼ teaspoon (1.5 g) kosher salt
⅛ teaspoon (0.6 ml) freshly ground black pepper
5 cups (150 g) mixed salad greens (arugula, frisée, baby spinach, or similar), washed and dried
½ cup (100 g) crumbled fresh goat cheese (optional)
½ cup (60 g) toasted walnuts, roughly chopped, toasted, cooled (optional)

Equipment (7)

Medium bowl
Large mixing bowl
Baking sheet (18×13 inches / 45×33 cm)
Small saucepan
Whisk
Salad spinner or clean kitchen towels
Sharp vegetable peeler or paring knife

Steps

Before you start

Preheat oven to 400°F (200°C)
Rinse the lentils under cold water and pick through for debris
If using fresh beets, scrub them thoroughly under cold running water

1
Roast the beetsOven 400°F / 205°C
- Toss the cut beet wedges with 2 tablespoons (30 ml) olive oil, ½ teaspoon (3 g) kosher salt, and ¼ teaspoon black pepper.
- Spread on an 18×13 inch (45×33 cm) baking sheet in a single layer.
- Roast at 400°F (200°C) for 40–45 minutes, stirring halfway through, until the beets are fork-tender and the edges are lightly caramelized.
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Ready when: Beets are fork-tender and edges are lightly caramelized
Tip: Don't peel beets before roasting; the skin comes off easily after cooking and helps them stay moist and sweet.
2
Cook the lentils
- Combine the rinsed lentils, 2 cups (480 ml) water, and 1 bay leaf in a small saucepan.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer gently, uncovered, for 20–25 minutes until the lentils are tender but still hold their shape.
- Add ½ teaspoon (3 g) salt in the final minute of cooking.
- Drain any excess liquid and discard the bay leaf.
- Set aside to cool slightly.
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Ready when: Lentils are tender inside but not falling apart; they should hold their shape when stirred
Tip: Add salt near the end to keep the lentils from becoming tough. French green lentils (Puy) hold their shape better than brown lentils.
3
Make the mustard vinaigrette
- In a medium bowl, whisk together 3 tablespoons (45 ml) red wine vinegar, 1 tablespoon (15 ml) Dijon mustard, 1 tablespoon (15 ml) whole grain mustard, 1 minced small shallot, 1 minced garlic clove, ½ teaspoon (3 ml) honey, ¼ teaspoon (1.5 g) salt, and a pinch of black pepper.
- Let sit for 1 minute to allow flavors to meld.
- Slowly whisk in ¼ cup (60 ml) olive oil until fully emulsified.
- Taste and adjust seasonings.
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Ready when: Vinaigrette is smooth, emulsified, and balanced in flavor
Tip: Whisk in the oil slowly so the vinaigrette emulsifies properly and becomes creamy rather than greasy.
4
Cool the beets
- Once the roasted beets are cool enough to handle (about 5–10 minutes), rub gently with your fingers or a paper towel to slip off the papery skin.
- Cut the peeled beets into ½-inch (1.25 cm) cubes or bite-sized pieces.
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Ready when: Beet skins slip off easily and beets are in bite-sized pieces
Tip: Wear gloves to avoid staining your hands with beet juice, or work carefully over a cutting board.
5
Combine warm components
- While the lentils and beets are still warm (or at room temperature), place them in a small bowl and drizzle with 2–3 tablespoons of the mustard vinaigrette.
- Toss gently to coat, allowing the warm lentils and beets to absorb the dressing.
- Season to taste with salt and pepper if needed.
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Ready when: Lentils and beets are evenly coated and have absorbed some of the dressing
Tip: Dress the warm lentils and beets while they're still warm so they absorb more flavor from the vinaigrette.
6
Dress and assemble the salad
- Place the 5 cups (150 g) of washed and dried mixed greens in a large mixing bowl.
- Drizzle with the remaining mustard vinaigrette (about 3–4 tablespoons) and toss gently to coat every leaf without bruising them.
- Divide the greens among four serving plates or bowls.
- Top each portion with the dressed lentil and beet mixture.
- Scatter crumbled goat cheese and toasted walnuts over each salad if using.
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Ready when: Greens are evenly coated with dressing and salad is assembled on plates
Tip: Keep the greens separate from the warm lentil and beet mixture until the last moment so they don't wilt. Dress greens lightly to avoid them becoming soggy.

Good to know

Tips

Roasting beets whole and unpeeled keeps them sweeter and moister; do not boil them, as they'll leach flavor and water.
Two mustards in the vinaigrette (Dijon and whole grain) provide depth and texture; if you have only one, use 2 tablespoons total.
For a heartier main-course salad, add grilled chicken, chickpeas, or a poached egg on top.
This salad is wonderful served warm or at room temperature. If serving warm, warm the lentil and beet mixture gently in a skillet before plating.

Make ahead

Lentils can be cooked up to 2 days ahead and stored in an airtight container in the refrigerator. The vinaigrette can be made up to 4 days ahead; store in a jar in the refrigerator and shake before using. Beets can be roasted and peeled up to 2 days ahead, stored in an airtight container. Assemble the salad just before serving.

Storage & reheating

Leftovers (undressed greens and components kept separate) will last 2 days in the refrigerator in airtight containers. Store the vinaigrette separately to prevent the greens from wilting. Once dressed, the salad should be eaten immediately but the lentil-beet mixture can be enjoyed warm or at room temperature the next day. Do not freeze.

Substitutions

French green lentils (Puy lentils), rinsed → Brown lentils or red lentils. Brown lentils will work but are softer and less earthy; red lentils break down easily and are best for a more rustic texture. Reduce cooking time for red lentils to 12–15 minutes.
Dijon mustard → Yellow or spicy brown mustard. Yellow mustard will be milder; spicy brown mustard will add more heat. Use the same amount (1 tablespoon) and adjust to taste.
red wine vinegar → Balsamic vinegar or sherry vinegar. Balsamic adds sweetness and a darker color; sherry vinegar is milder and slightly sweet. Both work well with roasted beets and lentils.
crumbled fresh goat cheese → Crumbled feta, blue cheese, or ricotta salata. Feta offers a salty tang; blue cheese adds pungency; ricotta salata is milder and crumbly. Use the same amount (½ cup) but adjust salt in the dressing if needed.