This vegan lentil beet salad is one of my staple salads. It’s packed with nutrition and perfect with toast! There are plenty of festive recipes to make and think about at this time of year. But sometimes I like to interrupt all of the holiday cookies and cakes with an everyday staple recipe. This lentil beet salad is one of my favorites. I have an easy time finding beets year-round where I live, so I don’t really think of this as a seasonal salad. I make it often: it’s in some ways a pared down version of the Provencal bowls in Power Plates. And if you wanted it to be less simple, you could dress the lentil beet salad up. You could add cashew cheese, vegan feta, croutons or rustic bread crumbs, nuts or seeds. My favorite way to roast beets Roasted beets are one of the costars of this relatively simple salad. I love beets, and I eat them often. Occasionally I grate them or thinly slice them to eat them raw. Once in a while, I’ll throw them into a soup and boil them. But
