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  • Writer's pictureTheHealthyFoodiee

Roasted Carrot, Golden Beet & Lentil Salad

Isn't this such a beautiful looking salad!!? I thought I would switch things up a bit and try a roasted veggie salad! I ate this as a warm dish but would be extremely yummy cold as well!

I made a delicious dill sauce to drizzle on top with tzatziki, lime and dill! This was a super easy salad to make. All I needed to do for this dish was roast the beets and carrots (with a little olive oil and salt and pepper) then put them on top of a bed of canned lentils and topped them with feta and sliced almonds

Healthy Foodiee Tip:

Roasted veggies add so much flavour to any dish! I always drizzle mine with olive oil, salt and pepper and sometimes I add rosemary.

This is another great example of switching up your salads to make eating healthy fun and delicious. I am also IN LOVE with pea shoots and micro greens find that they make any dish look so colourful! I hope you enjoy new salad recipes such as this! Enjoy!

Roasted Carrot, Golden Beet & Lentil Salad

Ingredients for Salad

5 medium golden beets (peeled and cut into wedges)

20 medium carrots (peeled, halved lengthwise or quartered if needed)

1 can lentils (drained and rinsed)

1 Tbsp olive oil

1/4 tsp sea salt

1/4 tsp fresh ground black pepper

1/2 cup slivered almonds

3/4 cup crumbled feta

Ingredients for Yogurt Dill Dressing

3 Tbsp fresh dill

1 cup plain Greek yogurt

2 Tbsp lemon juice

2 Tbsp olive oil

1 Tbsp vinegar

1/2 tsp sea salt

1/4 tsp fresh ground black pepper


1 package micro-greens

3 Tbsp fresh dill


1. Preheat oven to 425 degrees.

2. Wash, peel and cut beets and carrots.

3. Place carrots and beets on a rimmed baking sheet and drizzle with oil, salt and pepper. Bake for 30-35 minutes until tender and slightly browned.

4. While veggies are roasting, make yogurt dill dressing by mixing together freshly chopped dill, Greek yogurt, lemon juice, olive oil, vinegar, sea salt and pepper. Mix well and place dressing in the fridge when finished.

5. When veggies are tender and browned, lay on a bed of lentils and top with almonds and feta, and sprinkle with salt and pepper to taste.

6. Garnish with micro-greens and fresh dill, serve and enjoy!

This dish can be enjoyed enjoyed warm or cold. Let veggies cool down and place in fridge for 1 hour before eating for a cold salad.


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