Potato, Beet and Lentil Salad

This Potato, Beet and Lentil Salad is perfectly healthy, delightfully fresh, and wonderfully easy to prepare. This new combination of flavors is a delicious way to enhance any meal and provides so many “electrifying” nutrients. This salad can be made in advance and kept in the fridge for up to 3 days, making it easy to prep for lunch or for a weekend BBQ. It can even be made using vegan mayo to cater to all of your party guests this summer.

This recipe comes to us from Triad to Wellness.

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Serves 8

  • 1 pound red potatoes, rinsed, peeled, and cut into bite size cubes
  • 1 1/4 cup beets, rinsed, peeled, and cut into bite site cubes
  • 1/4 tsp salt
  • 1 1/2 cup cooked, small green lentils
  • 1 tbsp apple cider vinegar
  • 1 lemon, juiced
  • 1/2 cup mayonaisse, or vegan mayo
  • 1 1/2 tsp dijon mustard
  • 1 tsp ground black pepper
  • 2 cups chopped kale


Place potatoes and beets in a 3-quart saucepan over medium heat. Add enough cold water to completely cover vegetables, add salt, and bring to a boil. Once water is boiling, reduce heat to a low simmer; do not cover. Cook vegetables approximately 25 minutes or until potatoes and beets are tender.

Once done, place potatoes and beets in a strainer to drain water; run cold water over potatoes and beets until cooled.

In a large mixing bowl, combine cooled potatoes and beets, lentils, and apple cider vinegar. Set aside.

In a small bowl, whisk the lemon juice, mayonnaise, Dijon mustard and ground pepper together. Add the mayonnaise mixture to the potato and beet mixture; combine well.

Potato-Beet Lentil Salad can be refrigerated up to 3 days before serving. Serve on top of chopped kale.

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Nutrition Information

Potato, Beet and Lentil Salad

Servings per Recipe: 8

Amount per Serving

Calories:  185

Calories from Fat:  90

Total Fat:  10

Saturated Fat:  1.5g

Cholesterol:  5mg

Sodium:  200mg

Carbohydrates:  17g

Dietary Fiber:  6g

Protein:  6g

Sugars:  3g

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