The short version
Layered lentil salads with ready-cooked beets, feta, walnuts and mustard dressing. Serves 4 · estimated 15 minutes including prep. Use cooked lentils and beets. Wide containers are easier to empty than narrow jars.
Why you’ll love this lentil beet feta jars
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Meal-Prep LunchesLayered lentil salads with ready-cooked beets, feta, walnuts and mustard dressing.
- Know before you startUse cooked lentils and beets. Wide containers are easier to empty than narrow jars.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use cooked lentils and beets. Wide containers are easier to empty than narrow jars.
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Lentil Beet Feta Jars
Layered lentil salads with ready-cooked beets, feta, walnuts and mustard dressing.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
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Equipment
- Mixing bowlsSee our pick →
- 8-inch chef’s knifeSee our pick →
- Shallow meal-prep containersSee our pick →
Instructions
-
Make dressing
Whisk olive oil, vinegar and mustard. Divide between four wide-mouth lunch jars or containers.
-
Prepare
Drain lentils, dice beets and crumble feta. Dry the washed spinach well.
-
Layer
Layer lentils, beets, feta and spinach over the dressing, keeping leaves above the wet ingredients. Pack walnuts separately.
-
Chill
Close and refrigerate. At lunchtime tip into a bowl, toss and add walnuts.
Recipe notes
- Timing: Use cooked lentils and beets. Wide containers are easier to empty than narrow jars. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Nut-free: Replace walnuts with pumpkin seeds.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Use within 3 days; keep walnuts separate until serving.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
Frequently asked questions
What should I know before making lentil beet feta jars?
Use cooked lentils and beets. Wide containers are easier to empty than narrow jars.
Can I make it ahead?
Use within 3 days; keep walnuts separate until serving.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.