Roasted Beet and Lentil Salad with Orange, Pistachios, and Dill

Sweet roasted beets and firm green lentils meet juicy orange, toasted pistachios, dill, and a sharp vinaigrette for a hearty plant-based meal.

60 min

4 servings

Ingredients

1 1/2 lb small-to-medium red beets, trimmed

1 cup French green lentils, rinsed

3 cups water

2 medium oranges

1 small shallot

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper

1/3 cup shelled unsalted pistachios

1/4 cup chopped fresh dill

Oven · Foil · Small baking tray · Saucepan · Small skillet · Large mixing bowl · Whisk · Paring knife

Check the beet centers

If a knife catches in the middle, reseal the foil and keep roasting until the center yields.

Keep the crunch

Let the lentils take up the dressing first, then add pistachios at the last moment.

01. Heat the oven to 400 F with a rack in the center; gather foil and start the lentils while it heats.

02. Wrap each beet in foil and roast until a knife slips into the center without meeting a firm core.

03. Simmer the rinsed French green lentils in water until tender but intact, then drain any excess water.

04. Toast pistachios in a dry skillet until fragrant and lightly golden, then cool them on a plate.

05. Whisk olive oil, red wine vinegar, Dijon, salt, and pepper until glossy; reserve the bowl for the lentils.

06. Rub skins from cooled beets and cut wedges. Segment oranges over a bowl, catch and squeeze out their juice, and slice the shallot and dill.

07. Toss warm drained lentils with the vinaigrette first so they absorb its flavor; add a pinch of salt if needed.

08. Fold beets, orange, shallot, and dill through the lentils gently to keep the pieces intact.

09. Scatter pistachios over the salad just before serving, then taste for salt and sharpness.