Preparation Steps

• Rinse 1 cup of green lentils under cold water. Combine them with 3 cups of water in a pot, bring to a boil, then lower the heat and simmer for 20-25 minutes until tender but not mushy.
• Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for 45-60 minutes until they're fork-tender. Once done, let them cool, peel, and dice them into cubes.
• While the beets are cooling, dice the cucumber and thinly slice half of a red onion. Soak the onion slices in cold water for about 10 minutes, then drain.
• In a small bowl, whisk together ¼ cup of olive oil, the juice of one lemon, and 1 teaspoon of dried oregano. Season with salt and pepper, whisking until fully combined.
• In a large mixing bowl, toss together the cooked lentils, diced roasted beets, chopped cucumber, drained onions, and crumbled feta cheese. Drizzle the dressing over and mix gently until coated.
• Chill the salad for at least 30 minutes before serving to allow flavors to meld, then serve cold or at room temperature.