The photo appears to show a colorful roasted beetroot and black/Beluga lentil salad with orange segments, soft goat cheese, leafy greens and a tangy-sweet dressing. Similar combinations of beetroot, lentils, orange and goat cheese are used in established recipes; walnuts or hazelnuts are common additions, but I don’t see a definite nut in the pictured salad.
D
delicious. magazine
+1
Serves
4 as a light main / 6 as a side
Prep: 20 minutes
Roasting: 35–50 minutes
Total: about 1 hour
Ingredients
For the roasted beetroot
500–600 g beetroot
1½ tbsp extra-virgin olive oil
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
For the lentils
200 g dry Beluga/black lentils
600 ml water or vegetable stock
1 bay leaf
½ tsp salt
1 small garlic clove, optional
Beluga lentils are particularly suitable because they retain their shape after cooking. Brown or Puy lentils can also be substituted.
W
Waitrose.com
Fruit & salad
2 large oranges
100–120 g mixed salad leaves, rocket, watercress or microgreens
½ small red onion, very thinly sliced
100–120 g soft goat cheese
2–3 tbsp fresh parsley, mint or coriander
Optional: ¼ cup pomegranate seeds
Dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh orange juice
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
½ tsp orange zest
¼ tsp cumin
Salt and freshly ground black pepper
Nut information
The pictured dish does not appear to contain an obvious nut. The little brown/black pieces are most likely the lentils.
However, nuts work extremely well with this salad. Choose one:
Walnuts: 30–40 g, roughly chopped — earthy and slightly bitter
Hazelnuts: 30–40 g, toasted — especially good with beetroot
Pistachios: 30 g, chopped — sweeter and more colorful
Almonds: 30 g, sliced and toasted — gives more crunch
Established beetroot-orange-goat-cheese recipes use hazelnuts or walnuts, while versions specifically pairing orange, beet and lentils also use pistachios.
D
delicious. magazine
+2
Nut-free version: simply leave the nuts out. The lentils already provide plenty of texture.
Nut allergy: check packaged lentils, cheese, mustard, vinegar and salad mixes for cross-contact warnings, particularly if cooking for someone with a severe allergy.
Detailed method
1. Roast the beetroot
Heat oven to 200°C / 400°F.
Wash and trim the beetroot.
Peel if desired, then cut into roughly 2–3 cm wedges.
Toss with olive oil, cumin, salt and pepper.
Spread in a single layer on a roasting tray.
Roast for 35–45 minutes, turning once halfway through.
They should be tender in the middle with slightly caramelized edges.
For very large whole beetroot, roasting can take closer to an hour.
D
delicious. magazine
+1
Tip: Wear gloves or use paper towels when handling beetroot—the color stains hands and cutting boards.
2. Cook the lentils
Rinse the lentils thoroughly.
Put them in a saucepan with the water/stock and bay leaf.
Bring to a boil.
Reduce to a gentle simmer.
Cook for approximately 20–30 minutes, until tender but still firm.
Drain well.
Remove the bay leaf.
Season lightly with salt and pepper.
Don’t overcook them: the lentils should remain separate rather than becoming mushy. Lentils are commonly cooked until just tender for this type of salad.
T
The Washington Post
+1
3. Prepare the oranges
For the attractive appearance shown in the photo, use supreme-style orange segments:
Cut the top and bottom off each orange.
Stand the orange upright.
Slice away the peel and white pith.
Cut between the membranes to release individual segments.
Reserve any juice that collects.
This gives you clean orange pieces rather than slices with tough membranes.
4. Make the dressing
Whisk together:
3 tbsp olive oil + 2 tbsp orange juice + 1 tbsp balsamic vinegar + 1 tsp Dijon + 1 tsp honey + orange zest + cumin + salt + pepper.
Taste.
You want a balance of:
sweet → citrusy → acidic → earthy.
If it’s too sharp, add another ½ tsp honey.
If it’s too sweet, add a little more vinegar.
If it’s too thick, add a teaspoon of orange juice.
5. Toast the nuts
If using nuts:
Walnuts: toast 4–5 minutes
Hazelnuts: toast 6–8 minutes
Pistachios: toast 3–4 minutes
Sliced almonds: toast 3–5 minutes
Use a dry skillet over medium-low heat or a 170–180°C oven.
Cool and roughly chop.
6. Assemble
In a large bowl, gently combine:
cooked lentils
roasted beetroot
red onion
about ⅔ of the dressing
a little orange zest
Let this sit for 5–10 minutes so the lentils absorb the dressing.
Then arrange the salad on a large platter.
Layer:
Greens
Beetroot and lentils
Orange segments
Crumbled goat cheese
Fresh herbs
Toasted nuts, if using
Remaining dressing
Optional pomegranate seeds
For the presentation in your photo, don’t toss everything aggressively. Layering the ingredients keeps the beetroot, orange and cheese visually distinct.
Cheese substitutions
If goat cheese isn’t available:
Feta — saltier and firmer
Creamy feta — closest textural alternative
Ricotta — milder
Labneh — tangy and creamy
Blue cheese — much stronger flavor
Goat cheese is a particularly common pairing with beetroot and lentils.
F
Food Network
+1
Vegetarian / vegan options
Vegetarian
The recipe as written is vegetarian.
Vegan
Replace goat cheese with:
vegan feta
almond-based cheese, if nuts are acceptable
whipped white-bean spread
avocado
Replace honey with maple syrup.
Nutrition — approximate
This depends heavily on the amount of oil, cheese and nuts.
For a nut-free version divided into 4 portions, expect roughly:
400–500 kcal
15–20 g protein
45–55 g carbohydrate
18–25 g fat
10–14 g fibre
Comparable beetroot/lentil salads report substantial fibre and protein, with published recipes ranging around 18–24 g protein and 8–10+ g fibre per serving depending on ingredients and portion size.
C
Canadian Living
+1
Adding 30–40 g nuts to the whole recipe will increase calories and fat, but also adds crunch and additional unsaturated fats.
Recipe Q&A
Can I use canned lentils?
Yes. Drain and rinse them very well. You need approximately 400–450 g cooked lentils for this recipe.
Can I use red lentils?
Not recommended. They become soft and break down easily. Beluga, Puy or green/brown lentils are much better.
Can I use pre-cooked beetroot?
Absolutely. Cut into wedges and either use directly or roast for 10–15 minutes at 200°C to develop some caramelization.
W
Waitrose.com
Can I prepare it ahead?
Yes. Cook the beetroot and lentils up to 2–3 days ahead and refrigerate separately. Assemble close to serving time. One published recipe specifically recommends refrigerating cooked beetroot and lentil components separately for up to 72 hours.
C
Canadian Living
Should the salad be served warm or cold?
Either. Room temperature or slightly warm is particularly good because the beetroot and lentils release more aroma while the orange and greens remain fresh.
Can I make it without cheese?
Yes. Increase the lentils slightly or add chickpeas, avocado or toasted seeds.
Is it gluten-free?
The basic ingredients are naturally gluten-free, but check packaged products such as mustard, stock and flavored lentils for cross-contact or added ingredients.
Is it nut-free?
Yes, if you omit the optional nuts. The photograph itself appears consistent with a nut-free version, although an image cannot establish the ingredients or kitchen cross-contact with certainty.
What nuts taste best with it?
For the flavor profile in the photograph, I’d use toasted hazelnuts or walnuts. Pistachios are a particularly attractive choice if you want the green-and-red appearance.
Can I add seeds instead of nuts?
Yes. Try:
pumpkin seeds
sunflower seeds
sesame seeds
Pumpkin seeds are especially good if you need a nut-free crunchy topping.
Why does the orange work so well?
The orange provides acidity and sweetness that contrasts with earthy beetroot and lentils, while the creamy goat cheese adds richness. This combination is also reflected in several established beetroot-orange-lentil recipes.
D
delicious. magazine
+1
How do I get the same presentation as the photo?
Keep the ingredients separate until plating. Put the lentils down first, then arrange large roasted beet wedges and orange segments, dot with goat cheese, and finish with microgreens/herbs and a few lentils scattered over the top. Drizzle the dressing rather than fully mixing it in.
Best match to the photograph: black/Beluga lentils + roasted beetroot + fresh orange + soft goat cheese + microgreens + a citrus-balsamic dressing + optional toasted hazelnuts or walnuts.