Perfect Packed Lunch Salad

Healthy? Check. Cheap? Check. Easy? Check. Filling? Check. Doesn’t get soggy in a lunchbox? Check. Completely delicious? Check. This lentil salad ticks all the boxes for a meal that will get you through the workday. If you can’t get to a microwave, it’s even surprisingly decent chilled. No time to roast the beets? No problem. Low-sodium canned beets will work just as well.

Roasted Roots and Lentil Salad
Roasted Roots and Lentil Salad

Roasted Roots & Lentil Salad

Print this recipe | Get the full nutrition facts

Roasting brings out the sweetness in the root vegetables to make them the perfect pair to the warm of garlic and scallions and the bright tang of lemon. If you like a little more spice on your plate, kick the heat up a notch with a little hot sauce. This salad is inexpensive and stores well, so making a double batch to have plenty of leftovers for lunches is a smart idea.

Servings: 2 (255 g )

Prep Time: 10 min.

Cook Time: 25 min.


  • 1 cup lentils, cooked
  • 1 beet, peeled and cubed
  • 2 carrots, peeled and cubed
  • ½ Tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 handful of fresh parsley, chopped
  • 2 scallions, sliced
  • 3 cloves garlic, minced
  • 1 lemon, juiced


  1. Preheat oven to 400º F.
  2. Toss beets and carrots with oil, salt and pepper. Roast until tender and slightly browned. Roast vegetables until tender, about 15 minutes.
  3. Combine remaining ingredients with beets, carrots, and lentils. Garnish with parsley and serve warm.