Healthy Charred Beetroot and Lentil Salad

Beets, Black Lentils and Balsamic Salad
Beets, Black Lentils and Balsamic Salad
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Ingredients

Adjust Servings:
2 tbsp Olive oil
4 Beetroots medium , washed ,peeled and cut into 6 wedges
2 Beetroots large , washed, peeled and cut into 8 wedges
1 tsp Fennel seeds
150 g Black beluga lentils rinsed
4 tbsp Sour cream or crème fraîche
2 tbsp Balsamic vinegar
⅓ cup Walnuts lightly toasted
1 Shallots french, finely chopped
3 sprigs Dill finely chopped
3 sprigs Parsley finely chopped
Salt to taste
Black pepper to taste

Nutritional information

209
calories
10,8g
fat
20,8g
carbohydrates
9,1g
protein
4mg
cholesterol
85mg
sodium
Ingredients

Healthy Charred Beetroot and Lentil Salad

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Healthy, delicious and beautiful are the first three words I would use to describe this Charred Beetroot and Lentil Salad. I personally love beetroot in a salad, with its vibrant red colors and juicy texture, grilled on a grill pan until perfectly charred, they’re my favorite. I add fennel seeds, black lentils, crème fraîche, balsamic, walnuts, shallots, dill and finely chopped parsley. Loaded with protein and healthy fats, I think you’re going to really enjoy this beautiful and nutritious salad idea. 

To make Charred Beetroot and Lentil Salad, you will need the following ingredients:

Ingridiens for Healthy Charred Beetroot and Lentil Salad

Steps to make Healthy Charred Beetroot and Lentil Salad

1
Done
5

Preheat oven and grill

Preheat the oven to 355 °F and heat a grill to high heat.

2
Done
2

Season beetroot

In a bowl, drizzle the beetroot wedges with a tablespoon of olive oil and season with some salt and pepper. Gently toss to lightly coat.

3
Done
2

Char beetroot

Place on the grill for 2 minutes per side until charred. Transfer to a baking tray.

4
Done
30

Add fennel

Sprinkle 1 teaspoon of fennel seeds over the charred beetroot and pour ¼ cup of water on. Cover with aluminum foil and bake in the preheated oven for 30-45 minutes or until just softening.

5
Done
20

Cook lentils

In a large pot, place 150 g of rinsed, black lentils and cover with water. Bring to a boil, then turn down the heat and cook on low for about 20-25 minutes or until just softened. Drain from the water and lightly season with a pinch of salt.

6
Done
1

Prepare dressing

In a large bowl combine 4 tablespoons of crème fraîche, 2 tablespoons of balsamic vinegar, and some salt and pepper.

7
Done

Serve

To serve, add the cooked lentils and charred beets to the crème fraîche dressing. Top with walnuts and a drizzle of olive oil. Enjoy!

Meat-free Monday should be just about perfect with this Charred Beetroot and Lentil Salad. Missing nothing and full of everything! Let us know what you think when you try our recipe and tag us online in your own posts using our hashtag #cookmerecipes.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So easy, delicious and nutritious!

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