Beetroot and lentil warm salad with mustard dressing delights!
A delicious and nutritious warm salad made with beetroot and lentils, topped with a tangy mustard dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beetroots, peeled and diced
- 1 cup cooked lentils
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced beetroot with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the beetroot in the oven for about 25-30 minutes, or until tender.
- In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and a pinch of salt and pepper to make the dressing.
- In a large bowl, combine the roasted beetroot and cooked lentils.
- Drizzle the mustard dressing over the salad and toss gently to combine.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider adding feta cheese or walnuts.
- This salad can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg