Beet and Lentil Salad With Cheddar

Updated April 20, 2021

Total Time: 30 minutes

Rating: 4 (1,695 ratings)

Comments: 139 comments

This salad harmonizes sweet, earthy, and salty flavor profiles—an elegant balance of contrasting tastes. Store-bought vacuum-packed beets are specified here for their dual benefits: convenience, plus a mellow fruitiness and tender texture that lend themselves perfectly to salad applications. (Fresh beets, roasted if time allows, make a fine substitute.)

Beets inherently complement sharp, tangy components. While goat cheese is a more conventional pairing, crumbly aged Cheddar excels at counterbalancing the sweetness of the beets and apple cider dressing—any sharp Cheddar variety will suffice if aged Cheddar is unavailable.

French green lentils bring a nutty, peppery, mineral-forward flavor to the dish and are ideal for salads because of their superior shape-retention during cooking. Brown lentils are a viable alternative—note they require slightly less cooking time, so adjust accordingly. Finally, canned lentils are a perfectly acceptable time-saving option with no compromise on quality.

Or click here to save this recipe.