Description
This vibrant Beetroot Lentil Salad is a delightful combination of earthy flavors and textures, perfect for any meal. Packed with nutrients and easy to prepare, it’s a feast for the senses.
Ingredients
Scale
- 200 g Beluga lentils
- 100 g spelt
- 2 cooked beetroot bulbs
- 50 g walnuts
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon agave syrup
- Fresh parsley
- Salt and pepper to taste
Instructions
- Begin by cutting the cooked beetroot bulbs into small cubes. This takes about 5 minutes. Be sure to wear gloves as beetroot can stain.
- Set a pot of lightly salted water to boil. Add the Beluga lentils and cook according to the package instructions for about 25 minutes. The lentils are done when they are soft but still have a bite.
- In a separate pot, cook the spelt. This takes about 30 minutes. The spelt should be tender but still have a slight bite.
- While the lentils and spelt are cooking, prepare the dressing. In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of agave syrup, and salt and pepper to taste. Stir well until a homogeneous mixture forms. This should take no longer than 5 minutes.
- Once the lentils and spelt are finished, remove them from the heat and let them cool for a few minutes. This takes about 5-10 minutes. The lentils should not be piled too high to avoid becoming mushy.
- In a large bowl, combine the cooled lentils and spelt. Add the diced beetroot, chopped walnuts, and freshly chopped parsley. Gently mix everything to evenly distribute the ingredients. This mixture takes about 5 minutes.
- Pour the dressing over the salad and mix everything thoroughly until the dressing is evenly distributed. This should take about 3 minutes. Be careful not to crush the beetroot.
- Serve the salad immediately or store it in airtight containers for meal prep. If preparing the salad in advance, let it sit in the refrigerator for at least 30 minutes to allow the flavors to develop.
- Prep Time: 15 mins
- Cook Time: 1 hour 20 mins
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Avoid overcooking the lentils to prevent them from becoming mushy. You can adjust the amount of walnuts for more crunch and modify the dressing to your taste. Fresh herbs like parsley can be substituted with mint or cilantro for a unique flavor.