Beet And Lentil Salad


By Lori Taylor


Beet & Lentil Salad

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Course: Side Dishes, Salads
Cuisine: Gluten-Free, Vegetarian


  • 1 pkg lentils try Melissa's Steamed Lentils
  • 2 pkg beet try Melissa's Peeled Baby Red Beets, diced
  • 1 bag arugula use baby arugula
  • 3/4 cup olive oil extra virgin
  • 1/4 cup lemon juice
  • sea salt


  • In a bowl, add the lentils, beets and arugula. Set aside.
  • In a small bowl, whisk together the olive oil, lemon juice and sea salt. Pour the dressing into the other bowl and toss. Makes about 2-4 servings.

Recipe and photo provided by Melissa’s –



Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

View all posts by Lori Taylor

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