RECIPES SALADS UNDER $10 VEGETARIAN

Beetroot Lentil Salad

Beetroot Lentil Salad

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 8
Difficulty Medium

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 1 Bunch Baby Beetroots With Leaves, Cut Into 4
  • 1 Bunch Dutch Carrots, Trim Ends
  • 1/4 Chopped Walnuts
  • 1/4 cups Thyme Sprigs
  • 1 Can Puy Lentils, Drained And Rinsed
  • 1 tbsp Olive Oil
  • 1 Red Onion, Cut Into 4
  • 50 g Goats Cheese

Nutrition Information

Qty per
96g serve
Qty per
100g
Energy 110.03073633157kcalcal 114.14320174732kcalcal
Protein 3.9084126984127gg 4.0544919903324gg
Fat (total) 7.3901587301587gg 7.6663703889004gg
 - saturated 2.8543650793651gg 2.9610487030887gg
Carbohydrate 7.7707275132275gg 8.061163160746gg
 - sugars 4.4257275132275gg 4.5911417596873gg
Dietary Fibre 2.0175gg 2.0929052844951gg
Sodium 87.978897707231mgmg 91.267162297653mgmg

Nutritional information does not include the following ingredients: Thyme Sprigs, Olive oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Beetroot Lentil Salad

Nothing goes better than beetroot and goats cheese! This salad can be eaten hot or cold, on its own or as a side. Either way it is totally delicious!

A tasty blend of vegetables, lentils and thyme makes this salad seriously irresistible! Make sure to use the left over oil from the vegetables in the roasting pan on top of the salad as it makes the best dressing to finish it off! This is going to be another favourite family recipe!

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Beetroot Lentil Salad

 

 

Method

  1. Preheat the oven to 180 degrees.

  2. Wash and cut the beets into 1/4 and leave the skin on.

  3. Wash the carrots and place onto a roasting dish with the beetroot and red onion.

  4. Sprinkle the thyme over the vegetables and drizzle them with them olive oil and balsamic.

  5. Add salt and pepper

  6. Roast the vegetables for 30 - 40 minutes.

  7. Drain and rinse the lentils and chop up beetroot leaves and walnuts.

  8. Once the vegetables are cooked, place all of the ingredients into salad bowl and toss through.

  9. Top the salad with goats cheese, walnuts and some more thyme.

  10. Make sure to add all of the oil from the roast vegetables as it works as a great dressing for the salad.

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Megan May

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