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Roasted Beet and Lentil Salad with Orange, Pistachios, and Dill

Earthy roasted beets and intact green lentils make a filling salad, while orange, dill, and a sharp vinaigrette keep each bite lively.

Roasted beet wedges and green lentils are tossed with orange, dill, and toasted pistachios in a shallow bowl.

This salad is built around contrast: sweet, soft beet wedges meet firm lentils, juicy orange, and toasted pistachios. A red-wine-vinegar and Dijon dressing gives the earthy ingredients a brisk edge, with dill carrying the citrus through the bowl.

Roast until the center yields

Wrapping the whole trimmed beets keeps their surfaces from drying while the centers soften. Doneness is more useful than the clock here: a paring knife should slip into the center without a hard spot, and the skins should rub away easily once the beets cool enough to handle.

Keep the lentils intact

French green lentils hold their shape when simmered gently, giving the salad a substantial base without turning it into a purée. Stop cooking when the centers are tender but the skins still contain each lentil, then drain well so the dressing can cling.

Roasted beet wedges, cooked green lentils, and fresh orange segments are ready for salad assembly. — Tender roasted beets, simmered lentils, and orange segments wait to be folded together.

Season in layers

Warm lentils take on vinaigrette quickly, so toss them with some dressing before adding the beets and orange. Catching juice while segmenting the oranges lets their fresh sweetness join the sharp vinegar and mustard without making a separate sauce.

Finish with herbs and crunch

Fold dill through the salad gently so its fresh aroma spreads without crushing the orange segments. Add the pistachios at the end; they stay crisp against the soft beets and lentils, whether the salad is served warm or at room temperature.

A close view shows glossy beet wedges, separate green lentils, orange, dill, and crisp pistachio pieces. — Orange segments, dill, and toasted pistachios add bright color and contrasting texture to the beets and lentils.

Roasted Beet and Lentil Salad with Orange, Pistachios, and Dill

4 servings

60 minutes total

Ingredients

• 1 1/2 lb small-to-medium red beets, trimmed
• 1 cup French green lentils, rinsed
• 3 cups water
• 2 medium oranges
• 1 small shallot
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/3 cup shelled unsalted pistachios
• 1/4 cup chopped fresh dill

Method

Heat the oven
Set a rack in the center and heat the oven to 400 F while you rinse the lentils and gather foil and a saucepan.
Look for: The oven is fully preheated before the foil-wrapped beets go in.
Roast the beets
Wrap the trimmed beets individually in foil, place them on a small baking tray, and roast until a paring knife slips into the center with little resistance; begin checking after about 40 minutes and continue as needed.
Look for: A knife reaches the center without a hard or crunchy spot, and the beet gives slightly when pressed through the foil.
Simmer the lentils
Put the rinsed French green lentils and water in a saucepan, bring to a boil, then lower the heat and simmer gently until tender but still intact; drain off any remaining water.
Look for: The lentils are creamy at the center but hold their shape instead of splitting or turning mushy.
Toast the pistachios
Toast the pistachios in a dry small skillet over medium-low heat, shaking the pan often, until fragrant and lightly golden in spots; transfer them to a plate to cool.
Look for: A warm nutty aroma rises and a few cut edges turn golden without darkening.
Whisk the vinaigrette
Whisk the olive oil, red wine vinegar, Dijon mustard, kosher salt, and black pepper in a large mixing bowl until emulsified; leave room in the bowl to add the lentils later.
Look for: The dressing looks glossy and combined, with no pool of oil on its surface.
Prepare the beets and oranges
When the beets are cool enough to handle, rub off their skins with a paper towel and cut them into wedges. Segment the oranges over a small bowl to catch the juice, squeeze the membranes into the vinaigrette, thinly slice the shallot, and chop the dill.
Look for: The beet skins rub away easily, the orange segments are free of most pith, and the shallot slices are thin enough to soften in the dressing.
Season the lentils
Add the warm drained lentils to the vinaigrette and toss gently so they absorb some dressing while still warm; taste one and add a pinch of salt if it needs more seasoning.
Look for: The lentils are lightly coated rather than swimming in dressing and taste bright and well seasoned.
Assemble the salad
Fold the beet wedges, orange segments, sliced shallot, and dill through the lentils with the remaining dressing, turning gently to keep the beets and orange pieces intact.
Look for: The ingredients are evenly distributed and the lentils carry a light orange-tinted sheen.
Finish and serve
Scatter the toasted pistachios over the salad just before serving, then taste and adjust with more salt or a splash of red wine vinegar if needed; serve warm or at room temperature.
Look for: The pistachios stay crisp, and the final bite balances earthy beets with sharp, juicy citrus.