Trying out new foods is all par for the course in this job.
Which is great. Because it means that I don’t get stuck in a food rut very often. And it also means that I get to experience different flavor combinations that I might not have otherwise thought to try.
There is, however, one downside to this job perk. And that is that I sometimes “forget” about certain food items. Pantry staples, which tend to take a back seat to whatever is currently in season or “popular” at the moment, often get overlooked in my kitchen.
Take lentils, for example. Oh how I love these little edible pulses. Yet, there are only two recipes on this whole blog which list them as an ingredient (if you’re curious, it’s these tacos and this soup). So I thought it was about high time that I fixed that problem.
Also, a bag of black lentils fell out of my cabinet while I was rummaging around and hit me square on the head. It was a nice little reminder to use these beauties in a recipe.
This Lentil and Mustard-Roasted Potato Salad with Beets is simple, nourishing and feels just like the kind of meal that is going to help me navigate through what remains of these cold winter days. It’s flavor packed. Crisp and bright. And the leftovers might even be better than they are on day one.
I found that I didn’t need any additional dressing on this salad. The whole grain mustard that clings to the roasted potatoes is enough for me. But a drizzle of olive oil and a squeeze of fresh lemon juice would certainly be welcome here. Also, you’ll notice that I’ve kept the beets raw in this recipe. If you haven’t tried raw beets, I urge you to give it a go. Their flavor is mild and they have a spectacular little crunch. But if you’re unsure, you could certainly roast or boil them before slicing.
- 1/2 cup whole grain Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 1/2 lbs fingerling potatoes, cut in half lengthwise
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 cups vegetable broth
- 1 cup black lentils
- 1 bay leaf
- 2 small beets, peeled and thinly sliced
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons fresh parsley, roughly chopped
- Roast the potatoes. Pre-heat your oven to 425 degrees. Spray a large rimmed baking sheet with non-stick cooking spray and set aside. In a large bowl, mix together the Dijon mustard, olive oil and lemon juice. Add the potatoes and toss to combine. Spread the potatoes out onto your baking sheet and sprinkle with the salt and pepper. Transfer to your pre-heated oven and roast for about 40 minutes, stirring once halfway through. Remove from the oven and set aside.
- Meanwhile, cook the lentils. In a medium pot, bring the vegetable broth to a boil. Stir in the lentils and the bay leaf. Reduce the heat to maintain a simmer and cook the lentils, uncovered, for about 25-30 minutes, stirring occasionally. The lentils should be soft, but still have a little resistance left when you bite into them. Strain the lentils, discarding the remaining liquid and the bay leaf. Set aside.
- Assemble the salads. Divide the cooked lentils between serving plates. Top with the roasted potatoes, a few slices of the beets and fresh herbs. Serve and enjoy.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
I love everything you’ve incorporated into this salad Liz. Lentils are somewhat neglected in my kitchen, even though I really do enjoy them in dishes! Need to try this one! Have a great weekend!
They are humble, yet so versatile. I hope you make some lentils soon! And have a great weekend, Mary Ann!
Haha, I love the actual reason of why you remembered to use lentils, I can so relate! Also, roasted potatoes are basically my staple for the winter, so adding in beets looks PERFECT xo
Yeah, I decided to clean out the cabinets last week during our cold snap (because I sure as Hell wasn’t going outside) and found all sorts of treasures!
What a pretty salad and I need some salad inspiration these days! (I have neglected lentils, too) 🙂
Poor lentils, right? I need to be better about using them!
I love lentils and cook them often because they are good for you, yet I only have a few lentil recipes on my site too. You created a beautiful dish here with those beets and potatoes. The dijon mustard is the perfect addition!
Thank you, Ashley!
Lentils are just the best! And I completely agree with that feeling that sometimes you’re missing the simple ingredients that you ACTUALLY want to eat when chasing trends 🙂 Either way, you always turn out something incredibly delicious! Pinning!
Aww..thank you, Medha! You’re the best! 🙂
I tried black lentils a few months ago in a lentil tomato stew and it was amazing. Thanks for reminding me I still have half of that bag sitting in my pantry. This salad looks like a great way to use it.
Ah yes, we can’t forget about lentils! You get so much bang for your buck with those little guys. 😉
I love the sound of the mustard poatoes with the beets. I’ve never tried beets and mustard together but I bet it’s delicious!
I promise to not forget about lentils anymore! 🙂
With the potatoes and the beets this salad is so my type of meal! haha That made me laugh about the lentils … I forget about them sometimes too! That and random bags of rice that I’ll find months later…
Right? It’s good to clean out the old cabinets every once in a while. You find some real gems hidden in the way back!
I have been loving lentils lately, apparently a little too much because I went to make a recipe with them today and found out I had run out…opposite problem as you, I guess! This salad looks so interesting, I love the mix of textures and flavors here! Looks delicious!
Yes, seems we have opposite problems! Too funny! 🙂
I am so loving this. Healthy and delicious ♥
Thanks, Summer! Let me know if you try it out!
This salad is such a winter dream!! Yum. Love that you kept the beets raw, too. Texture win!!
Totally agree! Raw beets are so great. Thanks, Lily!
What a fabulous salad, Liz! There’s so many flavors going on here. I love the fresh dill you’ve included with those raw beets.. less to prep (as a bonus). Lentils, oh my do they pack a punch! They’re so good for us… this salad is a good reminder to eat more. I love them so much. I think my favorite are green and black. Gorgeous styling too my dear.. love the colors! xo
Thanks, Traci! And yes, raw beets are definitely a time saver!
I love non-greens focused salads! And isn’t it fun that we are introduced to both new ingredients, and different ways to use those that might be pantry staples? Black lentils are one of my favorites because they hold their shape so well through cooking. xo
Yes, I am starting to really appreciate the differences between the different types of lentils. I love the sturdiness of black lentils. It makes them such a great salad base!