Roasted Beetroot and Lentil Salad
This Roasted Beetroot and Lentil salad is a seriously amazing and delicious meal for any occasion. It’s so rich and deep in so many flavours and also quite easy to make.
Looking for a salad that’s as flavorful as it is nutritious? Look no further than this Roasted Beetroot and Lentil Salad. Bursting with rich flavors and vibrant colors, this dish is a delightful combination of roasted beetroots, hearty lentils, and a tangy balsamic dressing. Whether you’re looking for a satisfying lunch, a side dish for a dinner party, or a nutritious meal prep option, this salad ticks all the boxes.
Why Beetroot and Lentils?
Beetroot is a versatile root vegetable known for its earthy sweetness and vibrant hue. When roasted, it develops a caramelized exterior and tender interior, adding depth and complexity to any dish. Lentils, on the other hand, are a nutritional powerhouse, packed with protein, fiber, and essential nutrients. Together, they create a harmonious blend of flavors and textures that will tantalize your taste buds.
How to make this Roasted Beetroot and Lentil salad?
It’s very simple to make. Simply peel your beetroot and slice in wedges. You can also cut it in smaller pieces if you prefer that way. I just like large chunks in my salad.
Next step is to roast the beets. Add some oil, cumin, balsamic vinegar and salt and massage it into beets. Bake in the oven until the wedges are tender and slightly crispy on the outside.
Prepare simple balsamic, olive oil, sumac and lemon dressing.
Mix some parsley with lentils and add the beetroot to the salad, drizzle the sauce sauce over and enjoy delicious, nutritious warm salad. Amazing!
Check out more recipes:
Crispy Zucchini with Sun Dried Tomato Sauce
Roasted Cauliflower and Chickpea Salad
Roasted Beetroot and Lentil Salad
Ingredients
- 0,5 kg small beetroot you can use multiple colored beets
- 1 cup cooked brown lentils
- small bunch of parsley
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp cumin
- 1/2 tsp salt
Dressing
- 1 tsp sumac
- 1 tbsp balsamic vinegar
- ½ of one lemon juice
- salt to taste
Instructions
- Peel and cut your beetroot in to wedges.
- Drizzle with olive oil, balsamic vinegar and season with cumin and salt. Massage it into beetroot wedges.
- Bake in preheated 200C oven for about 35-40 minutes until tender and slightly crispy. You can check by knife if it's cooked.
- Mix drained lentils with chopped parsley and some salt.
- Combine all the dressing ingredients and mix well.
- Combine the lentils and parsley with cooked beetroot wedges and drizzle the sauce over. Mix and enjoy!
