Description
A vibrant beetroot lentil salad combining sweet roasted beets, hearty lentils, and a zesty dressing. This nourishing dish is fresh, satisfying, and perfect as a light meal or side.
Ingredients
- 2 medium beetroots, peeled and diced
- 1 cup cooked green or brown lentils
- 1 small red onion, finely sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin (optional)
- 50 g feta cheese (optional)
Instructions
- Preheat oven to 200°C (400°F).
- Place diced beetroot on a baking tray, drizzle with olive oil, and roast for 25–30 minutes until tender. Let cool.
- In a bowl, combine lentils, roasted beetroot, red onion, and parsley.
- Whisk olive oil, lemon juice, mustard, honey, salt, pepper, and cumin.
- Pour dressing over salad and toss gently.
- Top with feta cheese if using.
- Serve immediately or chill for 30 minutes.
Notes
- Use canned lentils for convenience, rinsed and drained.
- Soak onions in water to reduce sharpness.
- Add nuts for crunch or greens for extra freshness.
- Omit feta for a vegan version.
- Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 10 mg
