balsamic beets and lentils


When I am in the mood for something rich, comforting and satisfying this is one of my favorite dishes.  Rich earthy beets, creamy lentils and tart tangy yogurt make a dish worth revisiting time and again.  Roasting the beets with orange juice and balsamic vinegar enhances their natural sweetness.  The beets would also make a delicious addition to a salad or on top of crostini.  Enjoy!


Balsamic beets with lentils




For the beets:

2 pounds beets

1 medium red onion

½ teaspoon salt

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

zest and juice of one orange

¼ cup fresh herbs


For the lentils:

1 cup small green lentils

½ teaspoon salt

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil


greek yogurt for serving






Pre-heat the oven to 400 degrees.  Remove the leafy stems and roots of the beets and peel the beets with a vegetable peeler.   Slice the beets into ½ inch chunks.  Cut the onion in half and slice the onion into ½ inch slices.


Place the beets and onions in a shallow baking dish and toss with the olive oil, balsamic vinegar, honey, zest, orange juice and salt. Roast the beets for 45-50 minutes until the beets are tender when pierced with a knife.


While the beets are roasting prepare the lentils.  Cover the lentils with water, add the salt and bring to a boil.  Reduce to a simmer and cook uncovered 15-20 minutes until the lentils are tender.  Drain the lentils, return to the pan and stir in the balsamic vinegar and olive oil.


To serve spoon the lentils into a large bowl top with the beets add a dollup of yogurt and sprinkle with the herbs.


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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    6 thoughts on “balsamic beets and lentils

    1. Brenda

      This was really quite delicious. My 18 month old daughter liked it (she is not picky, but I think a young child enjoying a meal called “balsamic beets and lentils” means the dish was pretty good). We served it on salad greens. Thanks for posting this recipe.

    2. Divya

      I just posted your amaranth recipe on my blog and realized I really need to check your site out. I am so glad I did. Do you know a healthy way to make a beet salad as good as Umami’s?

      Thank you so much for all these recipes! It is kind of you to share. I am going to make the apple cider elixir at some point.

      1. Tina Post author

        Hi Kristie,

        I used some leftover fennel fronds that I had and some fresh mint but basil or parsley also works well. I love garnishing with fresh herbs they add so much flavor to a dish!

    3. Brandy

      Just wanted to let you know that this has become one of the favorites in my house. Discovered it on Pinterest 5 weeks ago and have already made it 3 times. Which is a lot for me since I love to make new recipes all the time.


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