This chimichurri lentil & beet salad is not for the faint of heart. The robust flavor palette makes it an exceptional salad recipe. With a fresh and herbaceous chimichurri inspired dressing tossed with earthy lentils, beets and walnuts this salad is truly a flavor bomb of epic proportion. It's vegan, gluten free, comes together quickly and good for you. Add in the gorgeous presentation and this recipe is a total winner.
What is Chimichurri?
Chimichurri is a fresh green, vinegary herb sauce that originated and is popular in Argentina and Uruguay. It is garlicky, slightly spicy, tangy and herbaceous. Most chimichurri recipes include chopped parsley, garlic, red pepper flakes, red wine vinegar and extra virgin olive oil. Some include other herbs like cilantro and oregano as well.
Chimichurri is most often used as a condiment for grilled meats and vegetables. It has bold flavor profile that goes well rich foods. In this recipe it does such a great job of elevating the flavor of the earthy beets, radishes and lentils.
Why you'll love this Chimichurri Lentil & Beet Salad
- Equal parts delicious and nutritious. There is plenty of protein, fiber and iron.
- Bold and vibrant flavors from the chimichurri dressing.
- Easy to make recipe is beginner friendly and quick to make
- Vegan, Gluten Free and plant-based diet approved
- Full of heart healthy fats from the walnuts and extra virgin olive oil
- Most say beets are great for your heart, garlic too
- SO much texture! Crunchy nuts and radishes are the perfect pair to the tender beets and lentils.
Parsley Tip
When cooking with fresh parsley, I always separate the thicker stems and discard. They have a much more bitter taste than the sweet leaves and tender stems that I think can ruin the flavor of many recipes.
Chimichurri Lentil & Beet Salad Ingredients
This salad recipe has a short ingredient list of foods that are available all year round.
- Lentils: I use canned brown lentils for the convenience. But you can use brown lentils, green lentils, black lentils or French lentils. Any lentil that holds it shape will be great in this salad.
- Radishes: Use whatever type of radishes that are available to you. Common radishes, Easter egg radishes, breakfast radishes, watermelon and daikon radishes are all acceptable.
- Walnuts: The mild and distinct walnut is perfect for this flavorful recipe.
- Beets: For this I use regular red beets, but golden beets or chiogga beets will taste wonderful too.
- Parsley and Cilantro: these two fresh herbs infuse the sauce with a garden zing of flavor
- Green Onion: for the mild oniony bite
- Extra Virgin Olive Oil: This gives that silky mouthfeel to the sauce plus heart healthy fats and antioxidants.
- Red Wine Vinegar: Gives the sauce some tang and acidity
- Pure Maple Syrup: balances the flavor with a hint of sweetness
- Garlic, Dried Oregano and Red Pepper Flakes: These three give the sauce a pungent garlicky and herbaceous taste with a just a little touch of heat.
- Lemon and Lemon Zest: for a heavy hint of citrus
Time Saving Preparation tip: Instead of hand chopping the herbs, onions or walnuts, put them in a food processor and pulse them until they are chopped very small. Easy peasy.
How to Make Chimichurri Lentil & Beet Salad
This salad recipe is really quite easy to make. Quick too, thanks to the canned lentils!
- First, cook the beets by boiling them whole with enough water to submerge them fully. Depending on the size of the beets, it should take around 20-30 minutes. Once they are fork tender, run them under cold water until they are cool to the touch. Then remove the skins and chop them small.
- Next, make the chimichurri sauce. Do it in the bottom of a salad bowl so you can mix the salad ingredients in, once the sauce is ready. Add extra virgin olive oil, red wine vinegar, pure maple syrup, garlic, salt, parsley, cilantro, oregano, red pepper flakes, lemon juice and zest to the bowl and mix until combined.
- Last add the chopped beets, radishes, lentils and walnuts to the sauce and toss until coated.
Tips for Making the Best Chimichurri Lentil & Beet Salad
- Get creative! Add olives or artichoke hearts for more flavor and texture
- Add more veggies: roasted cauliflower would be perfect here
- Serve it over some greens for a more filling meal with less calories
- Blend the sauce instead for a smoother, less textural dressing
- Add more protein! Cubed baked tofu or tempeh or meaty white beans will help you hit your daily protein goals
- Save time by buying prepared beets like LOVE BEETS or get them cryovac at Trader Joe's, you can even use canned.
FAQs
Beets are extremely good for you, in fact some even consider them a superfood due to their exceptional nutrient profile and heart and brain health supporting properties.
Feel free to sub in some sunflower seeds or pumpkin seeds if you are allergic to nuts. You could also just omit them, but the crunch is really nice in here.
If cilantro isn't your bag, just double the parsley. Alternately, you can use mint as well for a fresh zing but that will give the salad a more Mediterranean feel.
Yes this recipe is great for meal prep. The longer it sits the more it marinates and intensifies in flavor. It eats well for 2-3 days for the best flavor.
This salad recipe is mildly spicy due to the red pepper flakes. If you have a sensitivity to spicy, just omit the red pepper flakes for a milder taste.
Other Delicious Beet Salad Recipes
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Chimichurri Lentil & Beet Salad
Ingredients
- 1 pound beets cooked, peeled and chopped small
- ½ pound radishes chopped small
- 15 oz lentils canned, drained
- ½ cup walnuts chopped
- 4 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- 2 green onions white and green parts chopped small
- 3 tbsp Parsley leaves and tender stems chopped
- 3 tbsp Cilantro leaves and stems chopped
- 1 tbsp dried oregano
- 2 cloves Garlic minced
- 1 pinch red pepper flakes
- 1 tsp salt
- Lemon zest
- ½ lemon squeezed
- 1 tablespoon pure maple syrup
Instructions
- Boil beets until tender in water enough to cover them (about 20 minutes depending on size of beets) Run them under cool water until safe to handle, then peel them and chop them into small pieces.
- Make the chimichurri sauce in the bottom of a large bowl by adding extra virgin olive oil, red wine vinegar, pure maple syrup, garlic, red pepper flakes, oregano, salt, lemon and lemon zest, chopped parsley, green onion and cilantro and mixing until combined.
- Add lentils, radishes, beets and walnuts and toss until well combined
- Enjoy within 2-3 days for best quality and flavor
raena ballantyne
Flavorful and absolutely delicious!!
Sara Tercero
Thanks so much for the feedback! You are appreciated.