Beets, Lentils

Lentil Tartine + Beets, Walnuts, and Parmesan

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Lentil Tartine + Beets, Walnuts and Parmesan

Serves 4  | Prep Time: 20 minutes | Cook Time: 15 minutes (if you’ve cooked the lentils ahead of time)

A tartine is just a fancy French word for an opened faced sandwich. No matter the name, it’s tasty and versatile dish that can be used as a side or part of a main course. The beets have been utilized raw to save on time, but roasting the beets would be just as nice.


  • 1/2 cup toasted walnuts, chopped
  • 2 cups arugula or baby spinach
  • 1 1/2 cups cooked lentils (quinoa or farro would work well here too)
  • 2 cups red beets (about 1/2 pound), shredded (on the large wholes of a box grater)
  • Some flat-leaf parsley and dill, chopped (no need to measure)
  • 1-2 garlic cloves, micro planned
  • Juice of 1 lemon
  • 1 cup Greek yogurt
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup parmesan, shaved (or feta)
  • To serve: grilled/toasted sourdough bread

Chef Tips

If you don’t like beets, shredded carrots would work perfectly. 



Step 1

In a large bowl, mix together the walnuts, arugula, lentils, beets, parsley, dill, garlic, lemon juice and yogurt. Mix together until combined. Season with salt and freshly ground black pepper. Drizzle in the extra virgin olive oil. Stir together. The salad will last for three to four days covered in the refrigerator. Add a spritz of lemon juice if you’re eating this the next day to add back some vibrancy. 


Step 2

If using right away grill or toast some sourdough bread (drizzled with some olive oil) and top with some generous spoonfuls of the lentil  mixture on top. Top with the parmesan. Or serve along side some more lettuces for a big salad.