If you’re looking for a healthy and delicious salad that’s easy to make, look no further than a beetroot and lentil salad. This dish is packed with nutrients, and it’s also incredibly satisfying thanks to the earthy flavors and hearty texture of the lentils.
We’ll take a closer look at the benefits of this salad, as well as share a simple recipe that you can make at home.
Beetroot and lentil salad is a delicious and nutritious Vegan dish that’s perfect for any occasion. It’s easy to make, and it’s packed with nutrients that can help to support your overall health and well-being.
What is Good About Beetroot Salad?
Beetroots are a great source of vitamins and minerals, including vitamin C, folate, and potassium. They’re also high in fiber, which can help to support healthy digestion and lower cholesterol levels. Lentils, on the other hand, are an excellent source of plant-based protein and fiber, which can help to keep you feeling full and satisfied for longer. They’re also a great source of iron, which is important for maintaining healthy blood cells.
By combining these two ingredients in a salad, you’re creating a dish that’s not only delicious but also incredibly healthy. You’ll be getting a wide range of nutrients and antioxidants that can help to support your overall health.
What to Serve With?
Beetroot and lentil salad can be a healthy and delicious meal on its own, but it can also be served as a side dish or part of a larger meal. Here are some ideas for what to serve beetroot and lentil salad with:
Now that you know the benefits of beetroot and lentil salad, it’s time to learn how to make it. Here’s a simple recipe that you can try at home:
Cooking Time
- Preparation: 15 minutes
Servings
- 2 servings
Ingredients List
- 1 cup (8 oz) cooked lentils, drained
- 1/2 teaspoon ground cumin
- 150 gr beetroot, cooked, cubed
- 1 red onion thinly sliced
- scallions, chopped
- olive oil, salt and pepper to taste
How to make a Beetroot and Lentil Salad
- To a small bowl, add the red onions to soak in ice water for 5 minutes, as it will help to reduce the acidity.
- Transfer the lentils to a large serving salad bowl, along with the drained red onions, beetroot, and spring onions. Sprinkle the ground cumin over the salad and toss to coat.
- Serve cold.
Notes
- Use fresh and high-quality ingredients: Be sure to use fresh and high-quality beetroots, lentils, and other ingredients to ensure the best flavor and nutritional value.
- Mix the dressing well: Make sure to mix the dressing to emulsify the mixture.
- Soak the lentils: Donk skeep the soaking process before cooking can help to reduce cooking time and make them easier to digest. Alternatively, buy canned cooked lentils to speed up the process.
Storage
- Cover the salad tightly with plastic wrap or transfer it to an airtight container.
- The salad can be stored in the refrigerator for up to three days.
- If you are making the salad ahead of time, it is best to store the dressing separately and add it just before serving to prevent the salad from becoming soggy.
- If you have any leftover dressing, store it separately in an airtight container in the refrigerator for up to one week. Before serving the salad again, give it a good stir and taste it to see if it needs additional dressing or seasoning.
What goes well with beetroot?
Beetroot can be a versatile and flavorful ingredient that goes well with a variety of other foods. Here are some ideas for what to pair with beetroot:
- Goat cheese: The creamy tang of goat cheese pairs well with the earthy sweetness of beetroot.
- Walnuts: The crunch and nutty flavor of walnuts complement the texture and flavor of roasted or pickled beetroot.
- Arugula: The peppery bite of arugula contrasts with the sweetness of beetroot, making for a tasty and visually appealing salad.
- Citrus: The bright acidity of citrus fruits like oranges or grapefruits can cut through the sweetness of beetroot, creating a refreshing and balanced flavor.
- Dill: The fresh, grassy flavor of dill complements the earthy sweetness of beetroot in salads, soups, or pickled beetroot dishes.
- Grilled chicken or fish: The richness of grilled chicken or fish can pair well with the sweetness of roasted beetroot, creating a balanced and satisfying meal.
- Balsamic vinegar: The tangy sweetness of balsamic vinegar pairs well with beetroot.
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Beetroot and Lentil Salad
Ingredients
- 1 cup (8 oz) cooked lentils drained
- 1/2 teaspoon ground cumin
- 5 oz beetroot cooked, cubed
- 1 small red onion thinly sliced
- 1/2 tablespoon lemon juice
- scallions to taste
- olive oil to taste
- salt and pepper to taste
Instructions
- To a small bowl, add the red onions to soak in ice water for 5 minutes, as it will help to reduce the acidity.
- Transfer the lentils to a large serving salad bowl, along with the drained red onions, beetroot, lemon and spring onions. Sprinkle the ground cumin over the salad and toss to coat.
- Serve cold.
Notes
- Use fresh and high-quality ingredients: Be sure to use fresh and high-quality beetroots, lentils, and other ingredients to ensure the best flavor and nutritional value.
- Mix the dressing well: Make sure to mix the dressing to emulsify the mixture.
- Soak the red onioins: Donk skeep the soaking process before cooking can help to reduce the acidity.
- Cover the salad tightly with plastic wrap or transfer it to an airtight container.
- The salad can be stored in the refrigerator for up to three days.
- If you are making the salad ahead of time, it is best to store the dressing separately and add it just before serving to prevent the salad from becoming soggy.
- If you have any leftover dressing, store it separately in an airtight container in the refrigerator for up to one week. Before serving the salad again, give it a good stir and taste it to see if it needs additional dressing or seasoning.
Such an easy, delicious, and healthy dish to make.
This is perfect for my diet. Thank you!