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overhead view of large bowl of chimichurri lentil and beet salad with a jug of extra virgin olive oil , half a lemon and a small plate of salad surrounding the large bowl

Chimichurri Lentil & Beet Salad

This extremely flavorful and filling salad has earthy lentils, tender beets, crunchy radishes and walnuts tossed in an herbaceous chimichurri inspired salad sauce. It's vegan, gluten free and insanely delicious
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Salad, Side Dish
Cuisine American, california, fusion, latin
Servings 5
Calories 545 kcal

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

Nutrition

Calories: 545kcalCarbohydrates: 68gProtein: 26gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gSodium: 564mgPotassium: 1339mgFiber: 31gSugar: 12gVitamin A: 360IUVitamin C: 25mgCalcium: 118mgIron: 8mg
Keyword beets, Easy, healthy, herbs, lentils, salad, vegan
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