Roasted Beets with Lentils and Hazelnuts

Name: Roasted Beets with Lentils and Hazelnuts
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 to 6 servings
Ingredients: 0.25 cup hazelnut oil; 2 tbsp extra-virgin olive oil; 3 tbsp white wine vinegar; 1 tbsp Dijon mustard; 1 small shallot, finely chopped; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 3 large or 6 small beets, peeled and cut into wedges; 1 large red onion, quartered; 2 tbsp avocado oil; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.75 cup dry French green lentils; 4 oz sheep's or goat milk feta cheese; 0.5 cup roughly chopped toasted hazelnuts; 0.25 cup chopped fresh flat-leaf parsley; 0.25 cup chopped fresh dill

A hearty French-inspired salad of roasted beets and red onion over French green lentils with feta, toasted hazelnuts, and a hazelnut-oil vinaigrette, offering fiber, folate, and protein.

From The Young Forever Cookbook

Roasted Beets with Lentils and Hazelnuts

Prep: 20 min
Cook: 45 min
Total: 1 h 5 min
Yield: 4 to 6 servings
Category: Salad

Nutrition (estimated)

per 1 bowl

Calories: 440 kcal
Protein: 13 g
Fat: 30 g
Carbs: 32 g
Fiber: 10 g
Sugar: 11 g
Sodium: 580 mg

Ingredients

0.25 cup hazelnut oil
2 tbsp extra-virgin olive oil
3 tbsp white wine vinegar
1 tbsp Dijon mustard
1 small shallot, finely chopped
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
3 large or 6 small beets, peeled and cut into wedges
1 large red onion, quartered
2 tbsp avocado oil
0.5 tsp kosher salt
0.5 tsp freshly ground black pepper
0.75 cup dry French green lentils
4 oz sheep's or goat milk feta cheese
0.5 cup roughly chopped toasted hazelnuts
0.25 cup chopped fresh flat-leaf parsley
0.25 cup chopped fresh dill

Beets Lentils Hazelnuts Feta cheese

Instructions

Vinaigrette: Whisk all ingredients until smooth; set aside.
Beets: Heat oven to 400°F; line a baking sheet with parchment. Arrange beets and red onion on sheet, drizzle with avocado oil, season with salt and pepper, and toss. Roast 45 min until fork-tender. Cool slightly.
Lentils: Rinse in a fine-mesh sieve, discarding any discolored ones. Cover with 2 cups water in a pot, bring to a boil, reduce heat, and simmer 10–12 min until cooked but still holding shape. Drain well.
Assembly: Combine lentils, beets, and onion in a large bowl. Add vinaigrette and stir gently. Top with feta, hazelnuts, and fresh herbs. Serve immediately.