Beet & Lentil Salad

People come to our weight loss clinics not just to lose weight, but to learn how to eat healthier. One of the best ways to do that is to fill up on meals that are rich in lean protein, like this Lentil Beet Salad. It’s an unique blend of heartiness, texture and vibrant colors that makes for a fantastic entrée or side.

Lentils are an excellent source of protein and soluble fiber, making them a filling addition to any meal. They’re vegetarian-friendly, which is extremely important for those who have trouble finding protein sources in alignment with that lifestyle. In addition to their high content of fiber and protein, lentils are a good source of iron, folate, calcium, niacin, potassium and vitamin K. The spinach in this salad is also an excellent source of fiber, antioxidants, vitamins and minerals. It contains iron, folate, calcium, manganese, magnesium and vitamins A, C and K. Beets are yet another good source of fiber and folate, but are also loaded with vitamin C, which boosts our immune system.

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1 ½ cup red lentils
4 beets, scrubbed, peeled and cubed
4 cups baby spinach
1 carrot, cubed
1 garlic clove, minced
2 scallions, sliced
1/2 tablespoon butter
l small bunch fresh parsley, diced
1/2 fresh lemon, juiced
4 slices fresh goat cheese (optional)
Kosher sea salt and freshly ground black pepper to taste


Preheat your oven to 375 degrees while you cook the lentils in a medium saucepan. Simmer in two and a half cups of water for about 20 minutes—or until the lentils soak up all of the water.

Lightly coat the beets and carrot with butter. Arrange them on a non-stick baking sheet or one covered with aluminum foil. Season with Kosher sea salt and freshly ground black pepper. Roast for approximately 15 minutes.

Set the lentils and the beets and carrot aside and let them cool. Once they’ve cooled, combine them with the minced garlic, scallions, parsley and lemon juice. Put on plates of baby spinach and serve.

Makes two to four servings.

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