Warm Lentil and Roasted Beet Salad

Name: Warm Lentil and Roasted Beet Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 150g green lentils; 2 small beets; 50g arugula; 30g walnuts; 2 tbsp balsamic vinaigrette; Fresh mint

veganhigh-fiberiron-rich

Rinse 150g green lentils under cold water. Cook them in a pot of lightly salted boiling water for 18–22 minutes, until tender but not mushy. Drain and set aside

Prep: 10 min
Calories: 380 kcal
Servings: 1

Macronutrient breakdown

Carbs50%
Fat32%
Protein18%

Ingredients

150g green lentils
2 small beets
50g arugula
30g walnuts
2 tbsp balsamic vinaigrette
Fresh mint

Preparation

1
Rinse 150g green lentils under cold water. Cook them in a pot of lightly salted boiling water for 18–22 minutes, until tender but not mushy. Drain and set aside.
2
Preheat the oven to 200°C. Wrap the 2 small beets in foil and roast for about 25 minutes (or until fork-tender). Let them cool slightly, then peel and cut into bite-sized cubes.
3
In a large bowl, combine the warm lentils with the roasted beet cubes, 50g arugula, and 30g roughly chopped walnuts.
4
Add 2 tablespoons of balsamic vinaigrette and toss gently until everything is evenly coated.
5
Finish with fresh mint leaves on top. Serve warm or at room temperature.