Warm Beet, Lentil & Kale Salad With Harissa Yogurt (Vegan)

This warm beet (aka beetroot), lentil, and kale salad is one of my reliable lunches when I want something balanced but don’t feel like cooking a full meal.

If you start with cooked beets and cooked lentils, it comes together quickly: warm, spiced lentils, tender greens, and a swirl of harissa yogurt. The walnuts and lemon at the end make it feel complete.

I often pack the components separately and assemble right before eating. It stays fresh longer, and you can reheat the lentil mixture if you want it warm. I’ve been making this dish for years, and it’s always a winner.

Ingredients

Step by Step

The Shortcuts That Make This Fast

Use Cooked Beets

Most supermarkets sell cooked beets in vacuum-sealed packs in the produce section. They’re a genuine time saver here.

If you’re cooking beets from scratch, boil them until a knife slides in easily, then peel once they’re cool enough to handle.

Cook Lentils Once, Use Them All Week

Beluga lentils are my favorite for this bowl because they’re small, cook quickly, and hold their shape.

French (Puy), green, or brown lentils also work. The main thing is to cook them until tender, but not mushy, so they don’t turn the salad into a paste.

An even bigger time saver is lentils from a can. I do find them a little inconsistent with texture, so I find that cooking them at home is more reliable for a more consistent outcome.

Variations

• Swap harissa for ajvar: Harissa is a North African chili paste made from roasted red peppers, hot chilies, garlic, and warming spices like cumin and coriander. It brings heat and smoky depth to the yogurt. Ajvar is a Balkan red pepper spread that’s typically milder and sweeter with a roasted flavor. Both pair beautifully with beets and lentils, so use whichever you have on hand or can buy, and adjust the amount to your taste.
• Swap kale for baby spinach: Kale is sturdier and holds up if you’re prepping ahead. If you’re using baby spinach, stir it through right at the end, just until it wilts. Both work really well in this dish. I have also used fresh bitter leaves like radicchio before, which are added at plating instead of kale, and it’s also a wonderful alternative.
• Swap the walnuts: Most nuts work here: walnuts, almonds, cashews, or even pine nuts. If you want to take it to the next level, toast them in a dry pan until they smell nutty and their color deepens slightly.
• Add fresh herbs: A small handful of chopped herbs lifts the whole bowl. Dill (my fave), parsley, cilantro (coriander), or chives all work.

Serving Ideas

As a quick lunch:

• Serve as-is with extra lemon and olive oil.
• Add warm pita, crusty bread, or flatbread on the side.

For a more substantial dinner:

• Add a scoop of cooked grains (brown rice, quinoa, farro).
• Top with roasted sweet potato or pumpkin.

As a starter, when hosting:

• Serve on a platter with a generous yogurt swoosh, then pile the lentils and beets over the top. It’s always been a hit with friends when hosting.
• Finish with toasted nuts, herbs, and a final drizzle of olive oil.

Storage

Store the lentil-beet mixture and the yogurt separately in airtight containers in the fridge for up to 3 days.

Reheat the lentils gently if you like (a splash of water or olive oil helps), then assemble with the yogurt, herbs, and toppings right before serving.

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