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Black Lentil Salad  with Goat Cheese Arugula Puree

Black Lentil Salad horizontal.jpg

Few ingredients, easy prep, and modern, fresh flavors…what is not to like about this dish?  You can make all the components in advance and plate ingredients as needed; simply cook lentils  and beets and puree sauce, and store separately in fridge until ready to plate.

  • Duration
  • Cook Time
  • Prep Time
  • 4 main dishes or 8 side dishesServings


  • 2 cups cooked black lentils
  • 1 large beet, cooked and diced*
  • 1 cup arugula
  • 1 cup basil
  • 1 clove garlic
  • 4 ounces goat cheese
  • ¼ cup milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper


1. Blend arugula, basil, garlic, goat  cheese, milk, salt, and black pepper  using an immersion blender, blender,  or food processor.

2. Place ¼ cup of goat cheese dressing  in center of plate.

3. Use a spoon to spread dressing  across plate.

4. Top with lentils, diced beets, and  fresh baby arugula for garnish.

5. Drizzle a bit of olive oil over  plated dish, if you would like for  extra richness.

* Cook beet by either roasting  or simmering:

For roasting: Place beet on a large  square of aluminum foil and  drizzle with a bit of oil, wrap  tightly, and roast in a 375°F oven for about an hour. Allow to cool, peel, and  dice. 

For simmering: Bring a  medium pot of water to a boil,  lower heat, and place unpeeled  (but washed) beet in water  and simmer until tender,  about 35 minutes. Cool, peel,  and dice.

Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now. 

JoyofKosher with Jamie Geller Chanukah Magazine

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