No-Cook Beet and Lentil Salad
Updated June 25, 2026
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
½ small red onion, sliced into very thin rounds
4 teaspoons apple cider vinegar
Fine sea salt and black pepper
3 tablespoons olive oil, divided
3 tablespoons pomegranate molasses, divided
1 teaspoon orange blossom water, optional
1 teaspoon grated orange zest, plus 2 tablespoons juice (from 1 small orange)
14 ounces/400 grams ready-cooked vacuum-packed beets, halved if large, cut into ¼-inch matchsticks
1 cup canned, drained black, brown or green lentils (from a 15-ounce can)
½ cup walnuts, roughly chopped
2 to 3 large handfuls roughly torn fresh chives, mint or basil (or a combination)
Nutritional analysis per serving (6 servings)
62 grams carbs; 437 calories; 6 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 10 grams fiber; 414 milligrams sodium; 20 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the onion, half the vinegar and a tiny pinch of salt to a small bowl and use your fingers to gently rub everything together. Set aside to soften while you continue with the rest.
- Step 2
Add the remaining vinegar, 2 tablespoons olive oil, 2 tablespoons pomegranate molasses, orange blossom water (if using) and orange juice to a large mixing bowl and whisk to combine. Add the beets, lentils, ¾ teaspoon salt and a good grind of pepper and gently mix everything together. If time allows, let sit at room temperature for the flavors to combine.
- Step 3
Just before serving, add the remaining onion, walnuts and herbs to the beet mixture and mix until combined. Pile it high onto a shallow serving bowl, sprinkle with the orange zest then drizzle over the last tablespoon each of oil and pomegranate molasses. Serve at room temperature.
Private Notes
Comments
Apparently the existence of canned lentils and vacuum sealed beets really pushes some buttons! I'm really happy ingredients like those exist. I have a very busy life and a disability and these kind of recipes make nutritious and delicious food doable. I made this recipe as is for lunch today, with the suggested halloumi, and it was really tasty. Earthy, somewhat sweet, good texture, filling. It's going on my lunch ideas list!
@Eliz. What's horrifying to me is a world without recipes to accommodate a wide variety of abilities, time requirements, and priorities. Bully for you, scratch cook everything, but some people want nutritious food and need some short cuts. Wonderful that recipes like this exist!
I am a hard-core cook, and yet I appreciate recipes that are quick using some premade purchased ingredients like canned lentils or precooked beets. Let's face it, sometimes I do not have the time or the energy to cook something relatively elaborate, but still want something decent, tastewise and nutritionwise. This fits the bills. I like the fact fhat they are all kinds of recipes on the nyt site, even some that barely counts as "cooking", and some that requires hours
Liked it. I did as is except used pistachios in lieu of walnuts. Felt like it was too much beet to lentil ratio. Maybe halloumi or feta would’ve toned it down. Would also have added more of the yummy pickled onion for color and consistency. But generally healthy, hearty, and easy. I always have Pom molasses for muhamarra, so once you’ve got that, the rest is pretty much standard pantry/fridge items.
Had to search for pomegranate molasses in my less than cosmopolitan city. glad to have found it. the salad is terrific. will definitely make again.
When do you add the stuff you set aside in Step 1?