Beet Lentils & Parsley Salad

Need some side salad inspiration other than the classic (and very boring) green salad? Here’s my suggestion, a salad high in protein, seasonal and low-budget friendly. Add a grain to it and it will make the perfect lunch on the go to pack in your Mason jars! You’re welcome!


Beet Lentils & Parsley Salad

gives 2-4 servings


  • 5-6 yellow medium size beets, well washed but not peeled.

  • 1/2 cup of dry lentils

  • about 1 cup of roughly chopped flat parsley, well packed

  • leaves from 2 branches of fresh mint, finely sliced

  • 1-2 stalks of kale, finly chopped

  • about half a block of extra firm tofu*roughly crumbled in bite size

  • dresisng : olive oil, apple cider vinegar, dijon mustard, maple syrup, garlic, ground cumin, salt & pepper

* If you have the time and the chance to do so, cover the tofu with salted water and let it soak in the fridge for 5-7 days. It will give a nice salty taste to it (that reminds feta). If you can find lacto fermented tofu where you live, don’t hesitate to use it (as it is) instead of tofu.


  1. Pre-heat the oven at 375F.

  2. Individually cover the beets with foil. Enrober les betteraves dans du papier d’aluminium individuellement. Place on a cooking sheet and cook for 45-60 minutes, or until you can easily pierce them with a knife. Let the beets cool down, unfold and peel them under cold water (they will easily peel, without the need of a knife). Dice them into bite size.

  3. Rince the dry lentils, transfer in a saucepan and cover with cold water. Uncovered, bring to a boil, then turn the heat to low and cook, covered, 10-15 minutes, or until the lentils are fully cooked. Strain the lentils and put them aside.

  4. In a small bowl, make your dressing accordingly to your own taste.

  5. In a larger bowl, mix the lentils, the beets, the parsley, the kale and the dressing. Add the crumbled tofu and soflty mix.

  6. Serve as a side salad to your main dish or, if completed with a whole grain (quinoa, bulgur, buckwheat, etc.) as a main dish.