We are so excited to share this Spring Beet, Asparagus and Lentil Salad with Feta with you because it completely transforms simple components into an exciting, texturally driven dish. We are pairing warm, earthy roasted beets with the cool crunch of raw candy cane beets and snap-fresh blanched asparagus. Tossed with tender green lentils and finished with creamy, salty feta and toasted pistachios, it is the perfect side dish or standalone lunch to welcome the warmer weather.
If your table needs a serious dose of bright colour and fresh energy, this spectacular spring salad platter is exactly what you should make next. It brings together the absolute best of the season’s fresh produce on one stunning plate that will instantly impress your friends and family.
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Why We Love This Recipe
- Textural Contrast: The combination of tender cooked lentils, soft roasted beets, and the clean, snappy crunch of raw radishes and candy cane beets makes every single bite incredibly satisfying.
- Stays Fresh for Days: Unlike delicate leafy greens that wilt under dressing within an hour, these sturdy vegetables and lentils hold up beautifully, making this excellent for premium meal prep.
- Visually Spectacular Presentation: The striking combination of deep ruby red beets, pink-and-white striped candy cane rounds, and bright green asparagus creates a gorgeous centerpiece platter for easy entertaining.
What are Candy Cane Beets?
Candy cane beets (also known as Chioggia beets) are an Italian heirloom variety recognizable by their beautiful alternating rings of bright pink and brilliant white. They taste slightly sweeter and less intensely earthy than traditional red beets. They are best served raw and thinly shaved to preserve their gorgeous striped pattern, as cooking causes their distinct colours to blend together and fade.
Ingredients
For the Salad
- Reed beets
- Olive oil
- Kosher salt and black pepper
- Dry green lentils
- Bay leaf
- Garlic clove
- Asparagus
- Snow peas
- Candy cane beets
- Radishes
- Feta
- Pistachios
- Fresh dill
- Fresh chives
Lemon Shallot Vinaigrette
- Shallot
- Lemon juice
- Lemon zest
- White balsamic vinegar or champagne vinegar
- Dijon mustard
- Honey
- Extra virgin olive oil
- Kosher salt
- Black pepper
See the recipe card below for quantities.
Instructions
Roast the Red Beets
Preheat your oven to 425°F (218°C). Place the scrubbed red beets on a large sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Wrap the foil tightly around the beets and place the packet on a sheet pan.
Roast for 50 to 70 minutes, until the largest beet can be pierced easily with a paring knife with very little resistance.
Carefully open the foil and let them cool until comfortable to handle. Using gloves or a paper towel, gently rub off the skins, then cut the beets into wedges or rustic, bite-sized chunks.
➡️Pro Tip: Do not cut the beets before roasting. Whole roasted beets retain significantly more moisture, colour, and natural sweetness.
Cook the Lentils
While the beets are roasting, rinse the lentils thoroughly under cold running water.
Add the lentils, bay leaf, crushed garlic clove, and 4 cups of cold water to a medium saucepan.
Bring just to a boil, then immediately reduce the heat to a gentle simmer. Cook uncovered for 20 to 25 minutes until the lentils are tender but still hold their shape.
Drain immediately and discard the bay leaf and garlic. Spread the lentils out onto a baking sheet or large plate to cool slightly and prevent carryover cooking.
➡️Pro Tip: Do not salt the lentil cooking water. Salt can toughen the lentil skins and extend your cooking time.
Prepare the Asparagus and Snow Peas
Bring a large pot of generously salted water to a boil and prepare a large bowl filled with ice water.
If using thicker asparagus, cut the spears into 2-inch pieces on a sharp bias. If using thinner spring asparagus, leave them slightly longer for an elegant presentation.
Blanch the asparagus in the boiling water for 2 minutes until vibrant green and tender-crisp, then transfer immediately to the ice bath.
Leave the snow peas fresh or blanch for 30 seconds only, transferring them straight to the ice bath. Drain both thoroughly and dry very well on clean towels. Once dry, thinly slice the snow peas on a sharp bias.
➡️Pro Tip: Removing excess water is essential. Wet vegetables will dilute your vinaigrette and muddy the clean flavours of the salad.
Toast the Pistachios
Place the pistachios in a dry skillet over medium-low heat.
Toast for 3 to 5 minutes, stirring frequently, until they are lightly fragrant and just beginning to take on a golden colour.
Transfer them immediately to a plate to stop the cooking process.
Roughly chop about two-thirds of the pistachios, leaving the remaining pieces whole for great textural variety and visual contrast.
➡️Pro Tip: Because the pistachios are lightly salted, always taste your finished salad before adding any extra salt at the very end.
Make the Vinaigrette
In a medium bowl, whisk together the minced shallot, fresh lemon juice, lemon zest, champagne vinegar, Dijon mustard, honey, salt, and black pepper. Slowly pour in the extra virgin olive oil while whisking constantly until the dressing is lightly emulsified and glossy.
Taste and adjust seasonings if necessary. The dressing should taste bright and pleasantly sharp before meeting the vegetables.
Slice the Candy Cane Beets and Radishes
Peel the candy cane beets.
Using a mandoline or a very sharp chef’s knife, slice them crosswise into paper-thin rounds, about 1 to 2 mm thick.
Thinly slice the spring radishes as well. Keep both components separate and undressed until final assembly.
➡️Pro Tip: Candy cane beets will bleed and lose their vibrant white and pink striping if they are dressed too early or mixed aggressively with the roasted red beets.
Assemble and Layer
First Layer: In a large, shallow serving bowl or wide platter, toss the slightly warm lentils with about one-third of the prepared lemon shallot vinaigrette. Spread out evenly on the platter
Second Layer: In a large bowl, add the chunks of roasted red beets, blanched asparagus, sliced snow peas, and half of the sliced radishes. Drizzle with a bit of vinaigrette and toss gently until lightly coated; do not overdress. Arrange over top of the lentils.
Serve extra vinaigrette on the side.
Topping: Tuck the raw candy cane beet slices throughout the salad rather than fully mixing them in. Finish the platter by scattering the remaining radishes, crumbled feta, toasted pistachios, fresh dill, and chives across the top. Right before serving, give the platter a light squeeze of fresh lemon juice to wake up all the flavours. Serve slightly warm or at cool room temperature.
Tips, Substitutions & Serving Suggestions
Make-Ahead Strategy
- 2 Days Ahead: Roast the red beets, peel, chop, and store them in an airtight container in the refrigerator.
- 1 Day Ahead: Cook the green lentils, cool completely, and refrigerate. You can also whisk the vinaigrette in advance and store it in a sealed jar.
- Several Hours Ahead: Blanch and thoroughly dry the asparagus and snow peas.
- Assembly: Always slice the raw candy cane beets and assemble the layers close to serving time to preserve the brilliant colour contrasts and crisp textures.
Substitutions
- Lentils: If you cannot find green lentils, black Beluga lentils are an excellent alternative because they also retain their shape perfectly when cooked. Avoid red or brown split lentils, which become too soft and mushy for a structured salad.
- Cheese: Creamy goat cheese (chèvre) or a salty cotija can beautifully replace the feta. For a vegan variation, swap the feta for a dairy-free alternative or rich avocado chunks, and use maple syrup in place of the honey.
- Nuts: Toasted sliced almonds or green pepitas work wonderfully if you have a pistachio allergy or want a different style of crunch.
Transparency is important to us! We are Hestan Culinary ambassadors, and this post contains affiliate links. The thoughts, tips, and results shared in this recipe are 100% our own!
Love this Beet, Asparagus and Lentil Salad? Try These Next:
- Sous Vide Beet Salad
- Compressed Watermelon and Asparagus Salad
- Strawberry, Asparagus and Rhubarb Salad
- Grilled Asparagus Caprese (inspired) Salad
📖 Recipe
Spring Beet, Asparagus and Lentil Salad with Feta
Ingredients
For the Salad
- 1 ½ lbs small red beets 750 g, scrubbed
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- 1 cup dry green lentils 200 g
- 1 bay leaf
- 1 small garlic clove lightly crushed
- 1 lb asparagus 450 g, woody ends trimmed
- 6 oz snow peas 175 g
- 6 to 8 oz candy cane beets (about 2 medium) 180 to 225 g
- 2 ½ to 3 oz radishes (5 to 6 small spring radishes) 75 to 90 g
- 3 to 3 ½ oz feta, crumbled 90 to 100 g
- ⅓ cup lightly salted shelled pistachios
- 2 tablespoon chopped fresh dill
- 2 tablespoon finely sliced fresh chives
Lemon Shallot Vinaigrette
- 1 medium shallot very finely minced
- 2 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon white balsamic vinegar or champagne vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ⅓ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Roast the Red Beets
- Preheat your oven to 425°F (218°C). Place the scrubbed red beets on a large sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Wrap the foil tightly around the beets and place the packet on a sheet pan.
- Roast for 50 to 70 minutes, until the largest beet can be pierced easily with a paring knife with very little resistance.
- Carefully open the foil and let them cool until comfortable to handle. Using gloves or a paper towel, gently rub off the skins, then cut the beets into wedges or rustic, bite-sized chunks.
Cook the Lentils
- While the beets are roasting, rinse the green lentils thoroughly under cold running water.
- Add the lentils, bay leaf, crushed garlic clove, and 4 cups of cold water to a medium saucepan.
- Bring just to a boil, then immediately reduce the heat to a gentle simmer. Cook uncovered for 20 to 25 minutes until the lentils are tender but still hold their shape.
- Drain immediately and discard the bay leaf and garlic. Spread the lentils out onto a baking sheet or large plate to cool slightly and prevent carryover cooking.
Prepare the Asparagus and Snow Peas
- Bring a large pot of generously salted water to a boil and prepare a large bowl filled with ice water.
- If using thicker asparagus, cut the spears into 2-inch pieces on a sharp bias. If using thinner spring asparagus, leave them slightly longer for an elegant presentation.
- Blanch the asparagus in the boiling water for 2 minutes until vibrant green and tender-crisp, then transfer immediately to the ice bath.
- Leave the snow peas fresh or blanch for 30 seconds only, transferring them straight to the ice bath. Drain both thoroughly and dry very well on clean towels. Once dry, thinly slice the snow peas on a sharp bias.
Toast the Pistachios
- Place the pistachios in a dry skillet over medium-low heat.
- Toast for 3 to 5 minutes, stirring frequently, until they are lightly fragrant and just beginning to take on a golden colour.
- Transfer them immediately to a plate to stop the cooking process.
- Roughly chop about two-thirds of the pistachios, leaving the remaining pieces whole for great textural variety and visual contrast.
Make the Vinaigrette
- In a medium bowl, whisk together the minced shallot, fresh lemon juice, lemon zest, champagne vinegar, Dijon mustard, honey, salt, and black pepper. Slowly pour in the extra virgin olive oil while whisking constantly until the dressing is lightly emulsified and glossy.
- Taste and adjust seasonings if necessary. The dressing should taste bright and pleasantly sharp before meeting the vegetables.
Slice the Candy Cane Beets and Radishes
- Peel the candy cane beets. Using a mandoline or a very sharp chef's knife, slice them crosswise into paper-thin rounds, about 1 to 2 mm thick.Thinly slice the spring radishes as well. Keep both components separate and undressed until final assembly.
Assemble and Layer
- First Layer: In a large, shallow serving bowl or wide platter, toss the slightly warm lentils with about one-third of the prepared lemon shallot vinaigrette. Spread out evenly on the platter
- Second Layer: In a large bowl, add the chunks of roasted red beets, blanched asparagus, sliced snow peas, and half of the sliced radishes. Drizzle with a bit of vinaigrette and toss gently until lightly coated; do not overdress. Arrange over top of the lentils.
- Serve extra vinaigrette on the side.
- Topping: Tuck the raw candy cane beet slices throughout the salad rather than fully mixing them in. Finish the platter by scattering the remaining radishes, crumbled feta, toasted pistachios, fresh dill, and chives across the top. Right before serving, give the platter a light squeeze of fresh lemon juice to wake up all the flavours. Serve slightly warm or at cool room temperature.
💬Tried this Recipe?
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Notes
Tips, Substitutions & Serving Suggestions
Make-Ahead Strategy
- 2 Days Ahead: Roast the red beets, peel, chop, and store them in an airtight container in the refrigerator.
- 1 Day Ahead: Cook the green lentils, cool completely, and refrigerate. You can also whisk the vinaigrette in advance and store it in a sealed jar.
- Several Hours Ahead: Blanch and thoroughly dry the asparagus and snow peas.
- Assembly: Always slice the raw candy cane beets and assemble the layers close to serving time to preserve the brilliant colour contrasts and crisp textures.
Substitutions
- Lentils: If you cannot find green lentils, black Beluga lentils are an excellent alternative because they also retain their shape perfectly when cooked. Avoid red or brown split lentils, which become too soft and mushy for a structured salad.
- Cheese: Creamy goat cheese (chèvre) or a salty cotija can beautifully replace the feta. For a vegan variation, swap the feta for a dairy-free alternative or rich avocado chunks, and use maple syrup in place of the honey.
- Nuts: Toasted sliced almonds or green pepitas work wonderfully if you have a pistachio allergy or want a different style of crunch.
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