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March 30, 2021

Raw Beet Salad with Carrots & Spiced Lentils

raw beet salad

Salads don't get the kind of love they deserve IMO. I mean, I get it, it's not chocolate cake after all, but, when done right, salads deserve more. And this raw beet salad with carrots deserves ALL the praise. This salad is loaded with raw beets, shredded carrots, sliced pear, spiced lentils and almonds and an easy lemony dressing. It's perfect for meal prep, spring lunches spent outside and sharing with those you love.

I can honestly say, I ate this salad for three days straight and didn't get sick of it. It's got texture, crunch and tons of flavour. And it may just turn a beet hater into a lover. Because of the added lentils, this can actually be a full meal too. Beets are a powerhouse of nutrition, naturally detoxifying in the body and are truly one of my favourite root veggies.

beets and carrots raw

Ingredients You'll Need

Beets, carrots, radish & pear:

I love variety in salads so that each bite tastes different and delicious. You'll need 2 medium sized beets, peeled and finely shredded into matchsticks. One carrot, peeled and finely shredded and one pear (I like bosc), cut into matchsticks. As for the radish, I like using 2 small watermelon radishes for a pop of colour and variety.

French Lentils

The type of lentils you're going to want to use are french lentils. I prefer these as they are sturdier than others, making them perfect for salads like this.

Almonds

The crunchy texture you get from spiced almonds makes a big difference. I use a similar method when making my french lentil and kale salad, which you can see here.  

For the Dressing:

Lemon: you'll use fresh lemon juice and zest in the salad dressing which provides freshness and tartness.

EVOO: some extra virgin olive oil adds healthy fats.

Sherry Vinegar: for some added acidity, sherry vinegar is a great addition.

Maple Syrup: to balance the dressing and add a hint of sweetness, you'll need a drizzle of maple syrup.

raw beet salad on a plate

How to Make this Raw Beet Salad

The bets part about this raw beet salad is that you don't have to cook the beets, which let's be honest, can be a deterrent to making beets in the first place. They take forever to cook, and then peeling them after... it's not the most fun. So instead, were keeping the veggies raw, which makes things so easy!

First, peel your beets. Then slice them into thin matchsticks with a sharp knife. You can shred the beets if you prefer, but I personally like the texture and crunch from slicing them into thin matchsticks.

Next, shred your carrot and slice your pear into thin matchsticks as well. You can leave the peels on both if you want.

Add all of these ingredients into a large bowl and set them aside while you make the rest.

beets and carrots in a bowl

Once the lentils and almonds are done, toss in a large bowl with the dressing and fold in the mint and parsley.

raw beet salad tossed in salad bowl

How to Make Lentils

Just like any other grain or bean, you'll want to give your lentils a rinse in water first. While you're rinsing them give them a quick look over to see if you need to pick out any shrivelled lentils, or anything that doesn't quite look right. Apparently, you can find little tiny stones in your packaged lentils! I've been eating lentils for a LONG time, and I've personally never encountered this. But it's good practice to pick them over, especially depending on where the lentils are sourced.

Once they're rinsed, go ahead and add them to a pot of salted boiling water.

Once the lentils are boiling, reduce the heat and let simmer for about 20 to 25 minutes (depending on the type of lentil you're using). For the French lentils used in this recipe, cook them for about 23 to 25 minutes. Check on them to see if they're done cooking. Depending on how old the lentils are, they can take a bit longer to cook. You want them to still be firm on the outside.

Drain them and toss them with a drizzle of evoo and more salt if needed and set them aside.

How to Make This Crunchy Almond Topper

This crunchy almond topper is SO good. I've used it in my french lentil and kale salad and I'm using it again here. There is so much flavour, and toasting your nuts and seeds really does make a difference in flavour, so I don't recommend skipping it. The oil used to toast your almonds makes for a delicious dressing, so don't worry about any of it going to waste!

In a skillet over medium-low heat, add extra virgin olive oil. Once hot, add the smashed garlic and cook while stirring for about 2 to 3 minutes. Then add the almonds and cook for an additional 3 minutes, until just slightly toasted. Add the cumin seeds, fennel seeds, and chili flakes and turn the heat off.

Place a small sieve over a small bowl and drain the nut mixture, reserving the oil for later. Place the almonds and spices on a paper towel lined plate and add a pinch of sea salt to them.

spiced almonds on a plate

Tips & Substitutions

  • Pears: use an apple instead.
  • Watermelon radish: use regular radish instead, or you can omit it.
  • Almonds: use raw pumpkin seeds instead, I LOVE toasting pumpkin seeds and adding them to salads.
  • Sherry vinegar: use red wine vinegar or apple cider vinegar instead.
  • Prep ahead: you can prep this salad before by cooking your lentils and toasting your almonds. You can also chop the beets, carrot and radish ahead of time. I'd recommend leaving the pear or apple until you're ready to eat to avoid it turning brown.
  • Herbs: use whichever fresh herbs you like, I love fresh mint and parsley in this raw beet salad.
raw beet salad in salad bowl

Alright, are you ready to make this delicious, meal prep friendly raw beet and carrot salad? Let's get to the recipe!

If you make this recipe, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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Raw Beet Salad with Carrots & Spiced Lentils

Fresh and raw beet salad with carrots and lentils makes for a delicious meal-prep friendly meal that you can take anywhere.

Prep:
20
min
cook:
25
min
total:
45
min
servings:
6
Author:

Jaclyn

Ingredients

For the Salad

For the dressing

Instructions


  1. Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain any excess water remaining through a sieve. Return back to the pot and drizzle extra virgin olive oil and season with salt, set aside.
  2. Meanwhile, prepare the almond oil dressing. In a skillet over medium-low heat, add the extra virgin olive oil. Once hot, add the garlic and cook while stirring for about 2 to 3 minutes. Then add the almonds and cook for an additional 3 minutes, until just slightly toasted. Add the cumin seeds, fennel seeds, and chili flakes and turn the heat off.
  3. Place a small sieve over a small bowl and drain the nut mixture, reserving the oil for later. Place the almonds and spices on a paper towel lined plate and add a pinch of sea salt to them.
  4. Using a sharp knife, slice the beets into thin uniform matchsticks, shred the carrot, slice the pear and radish into matchsticks and place in a large salad bowl. Add the cooked lentils.
  5. In a small bowl, whisk the spiced almond oil with the remaining dressing ingredients (lemon juice and zest, sherry vinegar, maple syrup and salt).
  6. Pour the dressing on the salad and toss well to combine. Fold in the fresh herbs and garnish with flaky salt, or add more salt to taste.

Notes

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