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French Lentil Salad with Beets, Baby Spinach and Feta

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French lentil salad with beets, baby spinach and feta cheese is a nourishing healthy winter salad recipe, naturally gluten-free and easy to make.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Plant-based
  • Cuisine: French

French lentil salad with beets, baby spinach and feta cheese is a nourishing healthy winter salad recipe, naturally gluten-free and easy to make!

Ingredients

Scale

For the French lentil salad:

  • 1 cup (150g) French or green lentils, dried (about 2 cups cooked)
  • 2 small beets, steamed or roasted, peeled, and quartered
  • 1 small shallot, thinly sliced
  • 4 ounces (about 100g) baby spinach
  • 5.3 ounces (150g) feta cheese, crumbled
  • 1/2 avocado, peeled, stoned and sliced
  • 1 Tablespoon sesame seeds (optional)

For the honey apple cider vinaigrette:

  • 3 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon herbes de provence (optional)
  • Salt and pepper

Instructions

  1. Rinse lentils, then pour into a saucepan. Cover with triple the volume of cold water and cook for about 20-25 minutes, until tender but not mush. Drain under cold water and set aside.
  2. Steam or cook beets in boiling water until tender, or alternatively wrap them in foil and roast in the oven for 45-60 minutes at 400°F (200°C), until cooked through. Once they’re cool enough to handle, peel off skin and cut into quarters.
  3. Whisk all the ingredients of the vinaigrette in a small bowl.
  4. In a large mixing bowl, mix lentils with baby spinach, beets, shallots, and crumbled feta cheese. Toss with the vinaigrette. Transfer to a large serving plate, and add sliced avocado just before serving, sprinkle with sesame seeds if using, and enjoy!

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