Spinach and Lentil Salad with Roasted Beets and Sherry Vinaigrette

Name: Spinach and Lentil Salad with Roasted Beets and Sherry Vinaigrette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (454 g) fresh beets, unpeeled, scrubbed, trimmed, cut into ½-inch (1.2 cm) wedges; 2 tbsp (30 ml) extra-virgin olive oil; fine sea salt, to taste; freshly ground black pepper, to taste; ¾ cup (150 g) French green lentils (lentilles du Puy), rinsed, picked over for debris; 2½ cups (600 ml) water; 2 sprigs fresh thyme sprigs; ½ tsp (3 g) fine sea salt, for cooking water; 3 tbsp (45 ml) sherry vinegar; ½ tsp (3 g) Dijon mustard; 1 small (30 g) shallot, minced, minced finely; 1 clove (3 g) garlic clove, minced, minced finely; ¼ cup (60 ml) extra-virgin olive oil; fine sea salt, to taste; freshly ground black pepper, to taste; 5 cups (150 g) fresh baby spinach, loosely packed, unwashed until ready to use; ⅓ cup (75 g) crumbled goat cheese (optional); ⅓ cup (50 g) toasted walnuts, halved or chopped, toasted (optional)

From the MyKitchenBank Kitchen

A vibrant, nutritious salad combining tender roasted beets with earthy French lentils, fresh spinach, and a silky sherry vinaigrette. The warm beets soften the greens slightly while their natural sweetness balances the tangy dressing. Perfect as a vegetarian main course or a substantial side dish.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 2½ cups per person)

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Ingredients

4 servings

1 lb (454 g) fresh beets, unpeeled, scrubbed, trimmed, cut into ½-inch (1.2 cm) wedges
2 tbsp (30 ml) extra-virgin olive oil
fine sea salt, to taste
freshly ground black pepper, to taste
¾ cup (150 g) French green lentils (lentilles du Puy), rinsed, picked over for debris
2½ cups (600 ml) water
2 sprigs fresh thyme sprigs
½ tsp (3 g) fine sea salt, for cooking water
3 tbsp (45 ml) sherry vinegar
½ tsp (3 g) Dijon mustard
1 small (30 g) shallot, minced, minced finely
1 clove (3 g) garlic clove, minced, minced finely
¼ cup (60 ml) extra-virgin olive oil
fine sea salt, to taste
freshly ground black pepper, to taste
5 cups (150 g) fresh baby spinach, loosely packed, unwashed until ready to use
⅓ cup (75 g) crumbled goat cheese (optional)
⅓ cup (50 g) toasted walnuts, halved or chopped, toasted (optional)

Equipment (8)

9×13-inch (23×33 cm) baking sheet
Medium saucepan (3-quart)
Large bowl (for tossing)
Small bowl (for vinaigrette)
Whisk
Chef's knife
Cutting board
Paper towels

Steps

Before you start

Preheat your oven to 400°F (200°C)
Arrange racks so you can roast beets on one level
Bring a pot of salted water to a boil for the lentils before you begin

1
Prepare and roast beetsOven 400°F / 205°C
- Toss the cut beets with 2 tbsp olive oil, salt, and pepper.
- Spread on a 9×13-inch baking sheet in a single layer.
- Roast at 400°F (200°C) for 30–35 minutes, stirring halfway through, until the edges are caramelized and a fork easily pierces the flesh.
- The skin should wrinkle slightly when done.
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Ready when: Edges caramelized, skin wrinkled, fork-tender
Tip: Don't overcrowd the pan; space beets so they caramelize rather than steam.
2
Cook the lentils
- Bring the 2.5 cups water and ½ tsp salt to a boil in a medium saucepan.
- Add the rinsed lentils and thyme sprigs.
- Reduce heat to medium-low and simmer gently, uncovered, for 20–25 minutes, until the lentils are tender but not mushy.
- They should still hold their shape.
- Drain in a colander and discard the thyme.
- Season lightly with salt and pepper while still warm.
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Ready when: Lentils tender but holding shape, no splitting
Tip: Stir occasionally to ensure even cooking; don't let them fall apart into mush.
3
Make the vinaigrette
- In a small bowl, whisk together 3 tbsp sherry vinegar, ½ tsp Dijon mustard, minced shallot, and minced garlic.
- Let sit for 1 minute so the shallot softens slightly.
- Slowly whisk in ¼ cup olive oil in a thin stream until emulsified.
- Season to taste with salt and pepper.
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Ready when: Vinaigrette is pale and creamy, oil fully incorporated
Tip: Whisk in the oil slowly so the dressing emulsifies smoothly; rushing it can break the emulsion.
4
Combine warm components
- In a large bowl, gently toss the warm lentils with the roasted beets (still warm is fine).
- Pour about two-thirds of the vinaigrette over the warm mixture and toss gently to coat.
- Let sit for 5–10 minutes at room temperature so the flavors meld and the warm lentils and beets absorb some of the dressing.
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Ready when: Beets and lentils coated in dressing, no pooling liquid at bottom
Tip: Toss gently so the beets don't break apart; they should stay in recognizable pieces.
5
Add spinach and finish
- Add the fresh spinach to the bowl.
- Toss gently with the lentil and beet mixture until the spinach is lightly wilted by the warmth of the other ingredients (about 30 seconds of tossing).
- The spinach should retain some texture and not be fully cooked down.
- Drizzle with the remaining vinaigrette and toss once more.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Spinach slightly wilted but still bright green and tender
Tip: Add spinach at the last moment so it stays bright and doesn't turn dark or mushy.
6
Serve
- Divide the salad among serving bowls or plates.
- If desired, top with crumbled goat cheese and toasted walnuts.
- Serve immediately while the beets and lentils are still warm.
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Tip: The contrast of warm lentils and beets with cool, fresh spinach and cheese is essential to the dish's appeal.

Good to know

Tips

French green lentils (lentilles du Puy) are ideal because they hold their shape and have a subtle peppery flavor; regular brown lentils become mushy more easily.
Roasting beets brings out their natural sweetness and creates caramelized edges that contrast beautifully with the earthiness of the lentils and the tang of the vinaigrette.
Timing is key: dress the warm lentils and beets first so they absorb flavor, then add the fresh spinach at the very end so it stays bright and tender.
This salad can be served warm, at room temperature, or cold. Each temperature offers a different eating experience—warm is most luxurious, room temperature is versatile, and cold is refreshing on a hot day.

Make ahead

Lentils and beets can be cooked and refrigerated separately for up to 3 days. The vinaigrette can be made 1 day ahead. Assemble and dress the salad just before serving so the spinach stays bright.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The spinach will soften and the salad will become darker, but the flavors deepen. Do not freeze. Refresh leftovers with a splash of vinaigrette and eat cold or bring to room temperature.

Substitutions

French green lentils (lentilles du Puy) → Regular brown lentils or beluga lentils. Brown lentils will cook faster (15–20 minutes) and be slightly earthier; beluga lentils hold shape well and have a similar mild flavor.
sherry vinegar → Red wine vinegar or aged balsamic vinegar. Red wine vinegar is more acidic; use 2½ tbsp. Balsamic adds sweetness and body; use 2½ tbsp with an extra ½ tsp mustard for balance.
crumbled goat cheese → Crumbled feta or candied walnuts alone. Feta adds salt and tang; use less salt in the dressing. Walnuts alone provide richness and nuttiness without dairy.
fresh baby spinach, loosely packed → Arugula, baby kale, or watercress. Arugula adds peppery bite, kale is earthier and more robust, watercress is peppery. These hold texture better than spinach when dressed warm.