Skip to content
Jan K. Overweel

Lentil Salad with Roasted Beets and Pickled Red Onions

Prep: 10 min
2 Servings

The beauty of this recipe lies in its versatility. If you keep the basic formula and the dressing the same, you can interchange the legume, vegetable and cheese with whatever you have on hand, and make this salad your own. The key to its success is in the seasoning, the lentils absorb a lot more than you think so make sure you keep tasting and adding little by little till you get it right.

Pickled Red Onions




  • Finely Chopped Parsley


  1. In a small bowl, or mason jar, dissolve the sugar and salt into the red wine vinegar, then add the thinly sliced onions. Make sure they’re fully submerged under the liquid. Set aside for about 20 minutes, or until the onions turn a shocking shade of pink.
  2. In another bowl, add the lentils, and the chopped beet. Dress with olive oil, white wine vinegar and salt & pepper. Gently mix, taste and adjust the seasoning.
  3. Scoop the lentils and beets into your serving dish, and garnish with a few slices of the pickled red onions, some chopped parsley and a final sprinkling of salt and pepper.
by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.