This Strong Roots Salad is built on simple, nourishing ingredients that come together into a filling, balanced and satisfying meal. It’s a perfect example of how Mediterranean diet recipes rely on real food, smart combinations, and bold natural flavor rather than complexity.
With earthy beets, protein-rich lentils, leafy greens and quick-pickled onions, this salad works beautifully as a light lunch or an easy dinner. It’s naturally plant-based, high in fiber, and packed with nutrients, making it a great option if you’re looking for healthy recipes you can actually stick to.
Beet & Lentil Salad with Leafy Greens and Quick-Pickled Onions
Ingredients & Instructions
- Start with the quick-pickled onions. Thinly slice half an onion and let it marinate for 15 minutes with 2 tbsp olive oil, 1 tsp balsamic vinegar cream (you can substitute for regular vinegar), 1/2 tsp honey or brown sugar, juice of 1/2 a lemon, salt and freshly ground black pepper.
- Add leafy greens to a large bowl. Arugula and baby greens work especially well.
- Add 1 cup cooked green lentils for plant-based protein and fiber.
- Add 2 cooked beets, peeled and cubed.
- Add the marinated onions.
- In a small pan, toast 3 tbsp sunflower seeds and 2 tbsp sesame seeds until golden. Watch closely, this happens fast.
- Toss everything together and serve.
This salad reflects the heart of Mediterranean diet cooking: vegetables, legumes, healthy fats, and simple preparation. It’s nourishing, flavorful, and easy enough to make on repeat, which is exactly what smart meal planning should feel like.