Roasted Roots & Lentil Salad - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

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.


  • 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.
Nutritional analysis per serving: Calories 210; Total Fat 4g (5% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 380mg (17% DV); Total Carbohydrate 35g (12% DV); Dietary Fiber 12g (43% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 11g; Vitamin D 0% DV; Calcium 6% DV; Iron 30% DV; Potassium 20% DV; Vitamin K 240% DV; Molybdenum 170% DV; Vitamin A 60% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796