Beet and Berry Salad {vegan, gluten-free}

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I love this salad. It was always a favorite of my client’s (when I did my private chef work). Enjoy it alone, as a side or a main dish. Prepare it vegan (skip the cheese) or vegetarian salad. Pile up a big mess of fresh greens and top it with this salad. P.S. it’s so good for you too!


  • 2 cups prepared French lentils
  • 12 ounces beets, peeled, chopped and roasted for 2030 min with olive oil at 400˚F until tender
  • 1/4 cup finely chopped red onion
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • Blackberry Dressing, prepared with fresh garlic (see above)
  • 1/4 cup roasted or raw pumpkin seeds or walnut pieces
  • 1/4 cup blackberries, halved
  • 1/4 cup crumbled feta, chèvre or blue cheese (skip if preparing this as a vegan recipe)


  1. Gently combine lentils, beets, red onion and thyme. Stir in dressing, to personal taste.
  2. Top with seeds, berries and cheese.