This chimichurri lentil and beet salad delivers bold, herb-forward flavor. A bright chimichurri-style dressing coats earthy lentils, tender beets, crunchy radishes and toasted walnuts for a vibrant, satisfying dish. Vegan, gluten-free and full of plant-based protein and fiber, it’s quick to make and makes a beautiful presentation for everyday meals or entertaining.
What is Chimichurri?
Chimichurri is a vibrant green herb sauce from Argentina and Uruguay. It’s typically garlicky, tangy and herbaceous, often made with parsley, garlic, red pepper flakes, red wine vinegar and extra virgin olive oil. Some versions add cilantro or oregano for extra depth. Traditionally served with grilled meats and vegetables, chimichurri also brightens plant-based dishes and pairs wonderfully with the earthy flavors of beets and lentils.
Why you’ll love this Chimichurri Lentil & Beet Salad
- Balanced and nutritious: good protein, fiber and iron from lentils and beets
- Bursting with bold, fresh flavors thanks to the chimichurri-inspired dressing
- Simple and beginner-friendly—ready in about 30 minutes with basic prep
- Vegan, gluten-free and suitable for many plant-based diets
- Heart-healthy fats from walnuts and extra virgin olive oil
- Great texture contrast: tender beets and lentils with crisp radishes and crunchy nuts
Parsley Tip
When using fresh parsley, remove the thick lower stems and keep the leaves and tender stems. The thicker stems can taste bitter and affect the overall flavor of the dressing.
Chimichurri Lentil & Beet Salad Ingredients
This recipe uses simple ingredients you can find year-round.
- Lentils: canned brown lentils are convenient. Any lentil that holds its shape—brown, green, black or French—works well.
- Radishes: any variety you like — common, Easter egg, watermelon or daikon all work.
- Walnuts: toasted and chopped for a mild, crunchy element.
- Beets: red beets are used here, but golden or Chioggia beets are delicious alternatives.
- Parsley and Cilantro: fresh herbs that give the chimichurri its bright, green flavor.
- Green Onion: provides a mild onion bite.
- Extra Virgin Olive Oil: gives the dressing a silky texture and healthy fats.
- Red Wine Vinegar: adds acidity and brightness.
- Pure Maple Syrup: balances acidity with a touch of sweetness.
- Garlic, Dried Oregano and Red Pepper Flakes: for garlic punch, herbal depth and a hint of heat.
- Lemon and Lemon Zest: add fresh citrus brightness.
Time-saving tip: Instead of finely chopping herbs, green onion and walnuts by hand, pulse them in a food processor until chopped small.
How to Make Chimichurri Lentil & Beet Salad
This salad is straightforward and quick to assemble—especially if you use canned lentils.
- Boil the beets whole in enough water to cover them until fork-tender (about 20–30 minutes depending on size). Rinse under cold water, peel and chop into small pieces.
- Make the chimichurri-style dressing in a large bowl: whisk together extra virgin olive oil, red wine vinegar, pure maple syrup, minced garlic, dried oregano, red pepper flakes, salt, lemon juice and zest, chopped parsley, cilantro and green onion.
- Add the chopped beets, drained lentils, radishes and walnuts to the bowl and toss until everything is evenly coated.
Tips for Making the Best Chimichurri Lentil & Beet Salad
- Add mix-ins like olives or marinated artichoke hearts for extra flavor.
- Roasted vegetables such as cauliflower make a hearty addition.
- Serve the salad over mixed greens to make it a larger meal with fewer calories.
- For a smoother dressing, blend the chimichurri ingredients instead of chopping.
- Boost protein by adding cubed baked tofu, tempeh or white beans.
- To save time, use pre-cooked beets (jarred, vacuum-packed or canned) if preferred.
FAQs
Yes. Beets are nutrient-dense and are often praised for their vitamins, minerals and potential benefits to heart and brain health.
Substitute toasted sunflower seeds or pumpkin seeds for crunch, or omit the nuts altogether.
Yes. Double the parsley or use fresh mint for a different but pleasant herbal profile.
Yes. The salad benefits from sitting a few hours, and flavors deepen over 1–3 days in the refrigerator.
It’s mildly spicy from red pepper flakes. Omit them for a completely mild version.
Other Delicious Beet Salad Recipes
- Superfood Rice Salad with Lentils and Beets
- Kale Beet Salad with Pecans and Herbs
- Spring Beet Salad with Mint and Pistachios
- Pretty Beet and Potato Salad
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Chimichurri Lentil & Beet Salad
Ingredients
- 1 pound beets, cooked, peeled and chopped small
- ½ pound radishes, chopped small
- 15 oz lentils, canned and drained
- ½ cup walnuts, chopped
- 4 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- 2 green onions, white and green parts chopped
- 3 tbsp parsley, leaves and tender stems chopped
- 3 tbsp cilantro, leaves and stems chopped
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- 1 pinch red pepper flakes
- 1 tsp salt
- Lemon zest
- ½ lemon, squeezed
- 1 tablespoon pure maple syrup
Instructions
- Boil beets in water to cover until tender (about 20–30 minutes depending on size). Rinse under cool water, peel and chop into small pieces.
- In a large bowl, whisk together extra virgin olive oil, red wine vinegar, maple syrup, minced garlic, red pepper flakes, dried oregano, salt, lemon juice and zest, chopped parsley, cilantro and green onion.
- Add drained lentils, chopped radishes, chopped beets and chopped walnuts. Toss until everything is well coated with the dressing.
- Store refrigerated and enjoy within 2–3 days for best flavor.
Nutrition
Carbohydrates: 68 g
Protein: 26 g
Fat: 20 g
Fiber: 31 g
Sodium: 564 mg
Potassium: 1339 mg
Vitamin A: 360 IU
Vitamin C: 25 mg
Calcium: 118 mg
Iron: 8 mg
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