Lentil and Beetroot Salad - Vegetarian

The Lentil and Beetroot Salad is a radiant blend of earthy flavors and vibrant colors, creating an appetizing mosaic that is both delicious and nutritious. The robust texture of green lentils perfectly complements the sweet and tangy notes of roasted beetroots, while crumbled goat cheese and toasted walnuts add depth and richness to each bite.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Salad

Cuisine International

Portions servings

Calories 320 kcal

Ingrédients

1 cup green lentils

3 large beetroots, roasted and diced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped

3 ounces ounces goat cheese, crumbled

1/4 cup walnuts, toasted and chopped

4 cups mixed greens

Instructions

Rinse the lentils under cold water and place them in a saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the lentils are tender. Drain and set aside to cool.
In a large bowl, combine the minced garlic, olive oil, balsamic vinegar, salt, and pepper. Whisk until well mixed.
Add the cooked lentils, roasted beetroot, chopped parsley, and mixed greens to the bowl. Toss to coat with the dressing.
Transfer the salad to a serving dish and sprinkle the crumbled goat cheese and toasted walnuts on top.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld together.

Nutrition (per 100g)

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Lentil and Beetroot Salad – Vegetarian