Lentil Salad with Beets and Pomegranate

byFarideh Sadeghin| PUBLISHED Mar 10, 2015 1:00 AM
Lentil Salad with Beets and Pomegranate
Farideh Sadeghin

Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Pair it with chicken, beef, lamb, or fish, or serve it as a vegetarian main; it's hearty enough to stand on its own. Farideh Sadeghin, test kitchen director

Yield: serves 4


  • 3 tbsp. champagne vinegar
  • 3 tbsp. olive oil
  • 2 <sup>1</sup>⁄<sub>2</sub> tbsp. prepared horseradish
  • 2 tbsp. Dijon mustard
  • Zest of 1 orange, plus 2 tbsp. juice
  • 11 oz. French lentils, rinsed
  • <sup>1</sup>⁄<sub>2</sub> cup torn mint leaves, plus 1/4 cup finely chopped
  • <sup>1</sup>⁄<sub>3</sub> cup pomegranate seeds
  • 8 roasted baby red and golden beets, halved and sliced 1/4" thick
  • 1 small red onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste


  • Mix vinegar, oil, horseradish, Dijon, and orange juice together in a bowl. Bring lentils and 8 cups water to a boil in a 6-qt. saucepan; cook, uncovered, about 20 minutes, or until tender, and strain. Add to bowl with vinaigrette; toss with mint, pomegranate seeds, beets, onion, salt, and pepper. Transfer to a serving platter and garnish with orange zest.