Description
This vibrant Beetroot Lentil Salad combines earthy flavors and fresh herbs for a delightful dish. It’s not only visually appealing but also packed with nutrients and textures that make every bite enjoyable.
Ingredients
Scale
- 200 g pre-cooked beetroot, diced
- 150 g cooked green or brown lentils
- ½ red onion, finely diced
- 1 handful arugula or lamb's lettuce
- 50 g feta or goat cheese (optional)
- 1 tbsp walnuts or sunflower seeds
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Start by preparing the ingredients. Cut the pre-cooked beetroot into small cubes and finely chop the red onion. This step should take about 10 minutes. Be sure to wash your hands after cutting the beetroot to avoid staining.
- In a large bowl, mix the diced beetroot, cooked lentils, and finely chopped onion. This mixture should be well combined, taking about 5 minutes.
- Next, focus on the arugula or lamb's lettuce. Wash the leaves thoroughly and roughly chop them. Add the salad leaves to the bowl and gently mix everything to maintain the textures. This should take about 5 minutes.
- In a small bowl, prepare the dressing. Whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey or maple syrup, 1 tsp Dijon mustard, and salt and pepper to taste. This step takes less than 5 minutes.
- Pour the dressing over the salad and mix everything thoroughly to ensure all ingredients are evenly coated. This should take about 3 minutes.
- Serve the salad on a plate and garnish as desired with 50 g feta or goat cheese and 1 tbsp walnuts or sunflower seeds. This step is quick and can be done in 2 minutes.
- You can serve the salad immediately or let it sit in the refrigerator for about 10-15 minutes to allow the flavors to meld. Make sure the salad is well covered if you let it sit.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: For a vegan option, simply omit the feta or goat cheese or replace it with a vegan cheese alternative. Fresh beetroot can be used instead of pre-cooked; just cook it until tender before adding to the salad.