Beet & Lentil Salad

Beet & Lentil Salad
Total Time:
20 mins
16 cups


  • cup red wine vinegar

  • cup extra-virgin olive oil

  • 1 large shallot, finely chopped (3 tablespoons)

  • ½ teaspoon kosher salt

  • ¼ teaspoon cracked black pepper

  • 2 5 ounce packages torn mixed greens

  • 1 pound cooked, peeled beets, cut up

  • 2 cup cooked lentils

  • 1 cup loosely packed mint leaves, chopped


  1. In a small bowl whisk together the vinegar, oil, shallot, salt, and pepper; set aside. In a very large bowl combine the greens, beets, lentils, and mint. Add dressing and toss gently to combine.

Nutrition Facts (per serving)

79 Calories
5g Fat
7g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 79
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 74mg 3%
Total Carbohydrate 7g 3%
Total Sugars 1g
Protein 3g
Vitamin C 2.5mg 13%
Calcium 18mg 1%
Iron 1.2mg 7%
Potassium 190mg 4%
Folate, total 71mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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