Beet and Lentil Salad With Cheddar Recipe (2024)

Next time I will omit the maple syrup, as I prefer a zesty dressing. I will also increase the amount of herbs. It is a really lovely meal to have for lunch on a sunny day.

I love lentils. I love beets. I love cheddar. Ditto vinaigrette. I've made lentil salad before pretty much like this, but never thought of adding beets! Brilliant! AND I used store-bought cooked beets, which until now were anathema to me: they're just as good as home-roasted and SO much less fuss... Didn't use syrup, beets are plenty sweet; added chopped walnuts to the cooling lentils instead of topping with hazelnuts. Otherwise, made as written. Just excellent.

Don't use canned lentils, they have a metallic taste.

Made this exactly has written - deliciously! Texture and flavor are so good. I used TJs packaged lentils which I nuked for 20 seconds & TJs packaged beets. The star of this was the herbs & dressing, really lovely mix of flavors.

I doubled the Dijon mustard, but plan to cut the syrup out next time. This was an excellent side to roasted salmon.

I doubled the amount of dressing as the lentils soak it up. I didn’t mind the maple syrup but might experiment with red wine Dijon dressing or something with more zest

I made this for dinner tonight. Had regular brown lentils so used those. Based on comments here doubled the dressing. Didn’t have cheddar so used goat cheese for my hubby and blue cheese for me. Also a spinach/arugula mix cause it’s what I had. We really liked it and will definitely make it again! The beets are such a lovely color - they brighten everything up.

My husband loved this, but I thought it was a little too subtle in flavor for me. Next time, I will double the dressing and add a little more cheese. The sharp cheddar works well and I like how it holds up in the salad.

If you're wondering, the packaged cooked whole (Love) Beets can be found in the Produce department of most supermarkets or Costco.

After stacking my ingredients up to start prep, I noticed one major error...I forgot the lentils (!!). So, I substituted with a tin of cannelloni beans which I cooked in the same way as the recipe requires. The result was pretty good if you fancy a little something different, added a creamier depth to the salad.

Made this tonight as written with only one substitution: gruyere instead of cheddar because it’s what we had. For herbs I used a mix of parsley, tarragon, dill and basil. This salad was divine.

Very good and great leftover for lunch. This would be a lot to eat for 4 even as a main course. I did take others advice and double the dressing, real maple syrup does not make it sweet. I used black lentils and was a pretty salad. Micro greens sprinkled on top and/or chive blossoms would be pretty.

Really like beets? Prove it! Use a jar of pickled beets and sub that pickling liquid for the apple cider vinegar and maple syrup in the dressing.

I found this dry as a bone, and the sauce was very thin. I whisked together two more tablespoons of olive oil, a few teaspoons of balsamic vinegar and another 1/2 tsp of dijon mustard and added that, and it was great.

Better than expected and I had a high bar as I love all the ingredients. I used what I had on hand which meant sub'ing split peas for lentils, chard for arugula, cashews for the hazlenuts, and it was still amazing.

This is one of my favorites, though I serve it with toasted walnuts and grated parmesan. If you make it with Trader Joe's prepared lentils and beets, it's so easy. This cider vinegar dressing has become my main summer salad dressing.

This was fabulous. Only had red lentils which were very mushy for anyone wondering about a sub - definitely follow the recipe there!

One and a half cups uncooked lentils sounded like too much. I cooked a half cup dry of black lentils. I used chard instead of arugula (I had chard on hand) and steamed it before assembling the salad. I decreased the brown sugar to one teaspoon. Salad was a hit for a substantial summer dinner. Will make again as more summer vegetables are available locally.

Yum! I added lemon to the dressing and switched our balsamic vinaigrette for ACV (didn’t have it!). Added carrots to the beets as I roasted them. Added tomatoes, lettuce, carrot greens, and mushrooms to the salad part. Topped it all off with bleu cheese and candied pecans to tie it all together- so good!

Awesome fast weeknight recipe- perfect for that night I get home late from work. You can buy vacuum seal lentils, beets and a bag of arugula from Trader Joe's and dinner is almost done... Agree with less maple syrup- 1 tsp.

This salad is my lunch for half the month every month. I prep the ingredients at the beginning of the week and store them separately. Then at lunch I microwave the lentils and then add and toss the rest, which takes about 5 mins max.It's to me a perfect salad: hearty, nutty, veggie forward, filling, just enough for a full meal.I used honey mustard instead of dijon + maple syrup.Definitely get the hazelnuts really toasty, it adds so much depth to the flavor.

A delicious and nutritious way to start the New Year ! Roasted the beets ahead of time and brought them to room temp before adding to the warm lentils. Next time I will double the vinaigrette and bump up the herbs. Wonderful.

I meal prepped this for my work lunches, and found that the proportion of dressing to lentils was off-- it tasted underseasoned as written so I added extra vinegar, mustard, and syrup (I used date syrup rather than maple as I have some to use up). I will definitely make it again but with half the amount of lentils-- 1.5 c dry is too much for 4 servings.

Used Trader Joe’s steamed lentils. Didn’t bother to heat them. Substituted feta for the cheddar. Served as part of Sunday brunch with smoked salmon and potato latkes. Delicious!! I will make this often,

Add roasted sweet potatoRoasted pumpkin seeds

Good recipe. Doubled the dressing (and garlic in the dressing). Used the Tilamook aged white cheddar which was excellent. Also added in some roasted corn kernels which proved to be delicious as well.

Made exactly as written with the only addition being two stalks of celery for crunch. This was so delicious and made a quick healthy lunch salad!

Made this tonight with garden fresh golden beets. Used beet greens in lieu of buying arugula and it worked great. Agree with other commenters that the syrup could be omitted. Walnuts worked well in lieu of hazelnuts. Cheddar was good, but didn't add much in my opinion - I'd rather eat my aged cheddar on its own. Will try with feta, goat cheese, or gorgonzola next time!