Beetroot + Lentil Salad

Sep 25, 2017 | 0 comments

Beetroot + Lentil Salad


For the salad:

  • 2 cups dry lentils
  • 3-4 beetroots, washed & scrubbed
  • Salt
  • Coconut oil (for roasting the veg)
  • 2-3 pinches of ground cumin and coriander
  • A handful of fresh coriander

For the Dressing:

  • Olive Oil
  • Apple cider vinegar
  • Dijon mustard
  • A pinch of cinnamon
  • Honey
  • Salt

Optional: Feta Cheese, crumbled


Wash the beetroots, chop into chunky pieces, spread on a tray, drizzle them with warmed coconut oil, salt and the and cinnamon, before roasting them for 45 mins at 190°C.
Cook the lentils according to instructions, making sure that they stay a little firm. Drain and let them cool off.
Mix the dressing ingredients to taste.
As soon as the beetroot is ready, take it out of the oven and let it get cooled off. Chop up coriander roughly and finally mix everything together carefully so the lentils don’t get squashed.
Crumbled feta on top is tasty but optional.
This salad is delicious both warm and cold. It can be served as a light meal on it’s own, or as an accompaniment to a main meal.



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