Roasted Beet, Mixed Berry and Lentil Salad

The (in)credible science 

Use organic fruits and veggies in your cooking to boost nutrition and keep toxic chemicals out of the environment! Organic produce like berries and beets have up to 69% more antioxidants than conventional. Plus, organic farming conserves resources and keeps our drinking water clean of synthetic farming chemicals.  

Organic even has its benefits when it comes to wine! While wine may not be a ‘health food,’ organic wine comes from grapes with higher levels of antioxidants that have been linked to the prevention of cancer, heart disease, and neurodegenerative diseases.  


The Recipe

Have any salad skeptics in your life? This delicious Roasted Beet, Mixed Berry and Lentil Salad from Chef Megan Mitchell will convince nearly anyone that salads can have your taste buds gleaming with joy. The organic berries from Driscoll’s and white wine-based dressing using Frey Organic Sauvignon Blanc gives this salad the refreshing taste of the summer any time of the year! Top it off with goat cheese and the roasted Cal-Organic golden beets to make it a filling full meal.



Serves: 8

Equipment: small sheet tray/s, medium saucepot, zester, juicer, whisk, large bowl

  • 6-7 small to medium Cal-Organic golden beets, tops removed, washed and reserved, beets scrubbed clean
  • EVOO
  • 1 cup black lentils, picked through and rinsed
  • 3 cups water
  • 1 bay leaf
  • 1 large lemon, zest and juice
  • 1 garlic clove, grated
  • 2 tbsp. Frey Organic Sauvignon Blanc
  • 2 tbsp. dijon
  • Kosher salt
  • Freshly cracked black pepper
  • 6 ounces Driscoll’s organic blackberries, halved lengthwise
  • 6 ounces Driscoll’s organic raspberries 
  • 1 cup roughly chopped toasted walnuts
  • 1/4 cup minced chives
  • 5 ounces soft goat cheese



Preheat oven to 400F. Place the beets in foil then drizzle with EVOO. Tightly wrap then place on a small sheet tray for easy handling. Roast for 60-65 minutes or until easily pierced with a knife. Remove and let cool slightly.

Once cool, peel away the skin and cut into 1/2-inch cubes. Roughly chop the beet greens. You need about 3 heaping cups. You can supplement with baby kale if needed. 

While the beets roast, cook the lentils. Pour the lentils into a medium sauce pot. Add in the water and bay leaf then bring to a boil. Reduce to a simmer, place the lid half on, half off and cook for 20-25 minutes or until tender. Drain and rinse until the water runs clear.

In a large bowl add the zest and juice from the lemon, grated garlic, 1/4 cup EVOO, sauvignon blanc, dijon and a large pinch of salt and pepper. Whisk together. Add in the cubed beets, chopped beet greens and/or baby kale, cooked lentils, blackberries, raspberries, walnuts and chives. Toss together and taste for seasoning, adding more salt or pepper as needed.

Lastly, crumble in the goat cheese and just mix to combine. Serve.