Balsamic Beet Cucumber Salad
This Balsamic Beet and cucumber Salad with lentils and fresh herbs takes only 10 minutes to throw together and is packed with sweet, tangy, and salty flavors. It’s a delicious vegan, gluten-free side dish!
- 3-4 small beetroot
- 1 cup cooked lentils
- 3 small cucumbers
- 1 handful chopped parsley
- 1 handful sunflower seeds
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 clove crushed garlic
- ¾ tsp salt
Boil or roast the beetroot for 30-40 minutes until fork tender.
Slice beetroot into desired size pieces and add to a bowl.
Add chopped cucumberss, lentils, sunflower seeds and mix all together.
Make the dressing mixing all the dressing ingredients and combine with salad. Mix well and enjoy!