Description
A vibrant, nutrient-rich salad that combines hearty lentils with sweet beets, perfect for any meal setting.
Ingredients
Scale
- 200 grams of green or brown lentils
- 400 ml of vegetable broth
- 250 grams of cooked beetroot (fresh or vacuum-packed)
- 1 medium red onion, finely chopped
- 1 medium carrot, grated
- 1 clove of garlic, minced
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of Dijon mustard
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Feta cheese or goat cheese for topping
Instructions
- Rinse the lentils under cold water and drain them well. In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low. Let the lentils simmer for about 20-25 minutes until they are tender yet firm.
- While the lentils are cooking, prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl.
- Peel and dice the cooked beetroot into small cubes.
- In a large mixing bowl, combine the cooled, cooked lentils, diced beetroot, chopped red onion, and grated carrot.
- Pour the dressing over the lentil and beetroot mixture. Gently toss until well combined.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Allow the salad to rest for at least 15 minutes to let flavors meld.
- Serve topped with freshly chopped parsley and optional crumbled feta or goat cheese.
Notes
For best flavor, allow the salad to marinate overnight before serving. Can substitute different types of lentils or grains as per preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 5mg