How To Make Beet and Lentil Salad
A colorful and nutritious salad made with earthy beets and protein-packed lentils.
Serves:
Ingredients
- 4 medium beets, peeled and chopped
- 1 cup of green lentils
- 1/4 red onion, sliced
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 1/4 cup of olive oil
- 2 tbsp of balsamic vinegar
- 1 tbsp of Dijon mustard
- Salt and pepper, to taste
Instructions
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Preheat oven to 400°F.
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In a large bowl, toss the beets with 1 tbsp of olive oil, salt, and pepper. Roast in the oven for 25 minutes or until tender.
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In a medium pot, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and simmer for 20 minutes or until tender.
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In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard. Season with salt and pepper to taste.
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In a large salad bowl, toss the roasted beets, cooked lentils, and red onion slices with the vinaigrette.
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Add the crumbled feta cheese and chopped walnuts on top.
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Serve and enjoy!
Nutrition
- Calories : 397 kcal
- Total Fat : 22g
- Saturated Fat : 4g
- Cholesterol : 11mg
- Sodium : 298mg
- Total Carbohydrates : 36g
- Dietary Fiber : 13g
- Sugar : 8g
- Protein : 18g
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