Hearty beet and lentil salad Vegan beet and lentil salad

Beet & Lentil Salad with Dijon Vinaigrette Recipe

by Analiese Trimber

Outline of two people

4 servings


10 Minutes



  • Knife
  • Cutting board
  • Jar with lid


  • 15 oz Canned lentils, rinsed and drained
  • ½ tsp Kosher salt
  • ½ tsp Ground black pepper
  • 1 package Pre-cooked beets
  • ½ cup Olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Dijon mustard
  • 2 cups Spinach
  • 1 cup Arugula
  • ¼ cup Vegan ricotta cheese
  • 3 tbsp Roasted pine nuts


  • 1
    Add canned lentils to a bowl. Add ¼ tsp salt and ¼ tsp pepper and stir to combine. Microwave for 30 seconds.
  • 2
    Slice pre-cooked beets into thin slices.
  • 3
    Add olive oil, lemon juice, ¼ tsp salt, ¼ pepper, and Dijon mustard to a jar.
    Put lid on and shake until fully incorporated.
  • 4
    Assemble salad by adding spinach and arugula to a large bowl.
    Top with lentils, beet slices, vegan ricotta, and toasted pine nuts. Enjoy!

A Salad You’ll Enjoy Making!

You can never have too many yummy salad recipes, especially when following a vegan meal plan. This hearty beet & lentil salad with dijon vinaigrette not only tastes great, but will keep you full until the next meal! With 414 calories, 19 grams carbs, 34 grams healthy fats, and 9 grams protein, this salad is perfect for making ahead and batching out for the week for an instant energy boost, or serving as a side at a dinner party with friends. The vegan ricotta and toasted pine nuts are an instant upgrade that makes this salad feel fancy while still using common ingredients.

The only part of this recipe that you really have to make is the dijon vinaigrette, which could not be easier! All you have to do is combine your ingredients in a Mason jar and shake them all together. You’ll be left with a homemade salad dressing that tastes even better than if you bought it at the store. Once you make this easy dijon vinaigrette, you’ll never buy salad dressing again!

For our salad toppings, we decided to go a hearty route by topping our arugula and spinach mixture with black lentils and roasted beets, and some vegan ricotta cheese and pine nuts for good measure. The best part is that you can buy black lentils pre-cooked in the canned goods section of your grocery store, and you can now find pre-cooked beets in most refrigerated sections! We love it when we can purchase an ingredient that makes a dish ten times easier to make, but amps the flavor level up even more!

If you aren’t vegan or plant-based, you can turn this salad into an entree by adding your favorite lean protein like grilled chicken, roasted salmon, or even a red meat like flank steak!

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