Roasted Beetroot and Lentils

A brilliantly versatile roasted beetroot and lentils recipe. Tastes amazing hot as a delicious side dish or cold with a green salad.

bowl of roasted beetroot and lentils garnished with parsley leaves and lemon

Beetroots truly are a wonder veg. They are packed with lots of essential nutrients and are a great source of fibre but are not usually served up as an everyday side veg. Well not in my house historically. Therefore it was time to come up with a recipe that could change that.

In this dish, I combine the earthy rich flavours of the roasted beetroot with the more gentle softness of the precooked lentils. I love the merchant gourmet puy lentils as they have already been cooked with water, onion, bay leaf and a dash of olive oil which adds a depth of flavour to them.

This roasted beetroot and lentil dish is pretty effortless, once the peeling of the beetroot is done, and is super tasty hot and cold. Why not try any leftovers with a green salad and a sprinkle of feta cheese

Roasted beetroot and lentils in a  salad with feta cheese

Top tip

Wear gloves when peeling your beetroot so as not to stain your hands

Storage of Beetroots

As soon as you get your beetroot home, chop the bulb from the beetroot tops.

Wash the stalk and leaves in cold water and pat dry.

  • Store in the fridge
    • The bulb – I like to put them in a paper bag just to stop the mud from going everywhere.
    • The beetroot tops – I like to put them into a sealable, reuseable bag to hlp keep them fresher for longer

What you will need for roasted beetroot and lentils:

  • Beetroot
    • Packed with vitamins and minerals, including iron, protein, calcium, pottasium, vitamin C and fiber.
  • Red onion
    • Bring a gentle sweetness to the dish
  • Puy lentils
    • High in protein and fibre
    • Makes this dish extra filling
  • Vegetable stock
    • Gives this dish an extra boost of flavour
  • Parsley
    • One of my favourite herbs as its just so versatile
    • It compliments the other flavours in this dish beatifullly
    • Use fresh or frozen
  • Lemon
    • Adds an extra zing and freshness
    • Also gives another kick of vitamin C
  • Salt and Pepper
    • Essentail seasoning

Diabetes Note

A carb count free side dish

Beetroot and lentils

Beetroot and lentils

0 from 0 votes
Course: SidesDifficulty: Easy


Prep time


Cooking time


Total time




  • 500 g beetroot, peeled and cut into small chunks

  • Glug olive or rapeseed oil

  • 1 medium red onion, cut in chunks

  • 2 packets puy lentils

  • 1 cube vegetable stock

  • 1 tbsp parsley

  • 1/2 lemon, squeezed


  • Heat the oven to 180°C / 356°F
  • Carefully peel and chop the beetroot ( I like to wear gloves when I am doing this) into small chunks and place it into a roasting tin with a glug of oil. Season well.
  • Roast the beetroot for around 45 minutes turning occasionally.
  • 10 minutes before the beetroot is cooked, place the chopped onion into a frying pan with a little more oil and fry gently until soft.
  • Add the lentils and stock cube with 300ml of boiling water and gently heat for 3 to 4 minutes.
  • Once the Beetroot is cooked add to the pan of lentils and stir.
  • Remove from the heat and finish with the parsley and lemon juice.

Tips and Notes

  • If you don’t have any fresh parsley then I find the frozen parsley works just as well in this dish

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