Lentil Beet Salad with Creamy Lemon Dressing (Gluten-free. Grain-free. Dairy-free)

Lentil Beet Salad with Creamy Lemon Dressing (Gluten-free. Grain-free. Dairy-free)

Chilled, crispy, and fresh is what we want most this time of year as the weather warms up, and this Lentil Beet Salad is one of my favorite meals for the season. This is one of the best salads to make for a dinner party because it looks very restaurant-quality! The combination of soft, crunchy, creamy, and tangy are incredibly delicious together.


This recipe makes 4 servings

This recipe takes less than 25 minutes to make


This recipe is:

  • gluten-free
  • grain-free
  • dairy-free optional 
  • soy-free
  • refined sugar-free 


If you make this recipe, be sure to tag me #purefreshdaily so I can feature you in my IG stories!


Ingredients for Honey Lemon Dressing


  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup your choice yogurt (I use So Delicious Coconut Yogurt)
  • 1/2 teaspoon of ground turmeric
  • 2 tablespoons raw honey


How To

  1. Put dressing ingredients in a blender. Pulse until creamy and smooth. Season with sea salt and pepper if desired. Pour into a glass container and chill until ready to use.


Ingredients for Salad


  • 2 cans cooked lentils, rinsed and drained (I buy Eden brand) 
  • 4 beets, boiled and peeled (I buy boiled beets from TJ's or Costco)
  • 3 cups of fresh chilled arugula (or your favorite lettuce)
  • 1 red onion, thinly sliced
  • 1 cucumber, peeled and diced
  • 2 zucchini, zoodled or diced
  • 1/2 cup crumbled goat cheese (I use Daiya cream cheese)
  • 10 fresh mint leaves, torn or chopped


How To

  1. Assemble salad ingredients in a large salad bowl or individual bowls. Cover with plastic wrap. Chill until it's time to eat. 
    1.  Pour chilled dressing over chilled salad. Eat immediately.