Green Lentils and Roasted Beets Salad in Lettuce Wraps

An excellent no-grain, gluten free, vegetarian meal. Hot or cold, your choice. Tonight I served it warm since it was a cool evening.



  • Beets: 2 Medium size
  • Olive oil: 1/2 tbs
  • Salt: To taste
  • Pepper: to taste
  • Thyme (I used orange thyme from my garden) but you can use whatever herb you like: 2 sprigs
  • Green lentils: 1/2 cup
  • Red onion: 1/4 large
  • Tomatoes: 1
  • Celery (if you like): 1 stalk trimmed and minced
  • Pimento stuffed olives: 5, chopped
  • Sliced Radish (if you like, Viyan and I love radish): half cup
  • Feta cheese (or goat cheese): 2 tbsp; optional, omit if you want to go vegan.
  • Lettuce leaves (I use Bibb or butter lettuce for these because I had them in my garden, but I am sure romaine will be great too)

Salad Dressing

  • Olive oil: 1 tbs
  • Salt: 1 tsp
  • Pepper: 1 tsp
  • Sugar: 1 tsp
  • Red wine or raspberry vinegar: 2 tbs


  • Preheat oven to 400 F
  • Peel and cut beets into cubes
  • On a cookie sheet, toss the beets with olive oil, salt, pepper, and thyme and spread them in a single layer
  • Roast in oven for 30 to 40 minutes
  • In the meanwhile, cook the lentils al dente according to package instructions. Like always, I use the pressure cooker. Rinse and keep ready.
  • Mix beets, lentils, and all the chopped vegetables.
  • Mix the salad dressing
  • Toss to coat
  • Serve with lettuce wraps on the side or scoop and serve in lettuce wraps.
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3 Responses to Green Lentils and Roasted Beets Salad in Lettuce Wraps


  2. Pingback: A YEAR OF GARDENING IN SAN DIEGO: A RECAP | Next Step to Nirvana

  3. Pingback: English Vegetable Medley on Beet Rounds

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