Beetroot and Lentil Salad
Beetroot and lentil salad is a delicious and nutritious 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.
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.