Lentil Salad with Roasted Beets
Lentil salad with roasted beets is both a refreshing and filling dish, making it an excellent choice for lunch or dinner. The slight sweetness of the roasted beets and the earthy flavor of the lentils create a perfect harmony, while the arugula adds a slightly peppery character. It's simple to prepare, yet special, making it perfect for a light but nutritious meal.
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Ingredients for this recipe
Servings: 4
200
g
Cooked Lentils
300
g
Beets
100
g
Arugula
1
Red Onion
3
tbsp
Olive Oil
1
tbsp
Balsamic Vinegar
2
tbsp
Fresh Parsley
1
tsp
Salt
0.5
tsp
Black Pepper
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Preparation Steps
1
Thoroughly wash and peel the beets, then cut them into wedges. Drizzle with 1 tablespoon of olive oil and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until tender.
2
Drain the cooked lentils and rinse them with cold water. Thinly slice the red onion.
3
In a large bowl, combine the roasted beets, cooked lentils, arugula, and sliced red onion.
4
Prepare the dressing: whisk together the remaining olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and gently toss to combine.
5
Before serving, sprinkle with finely chopped fresh parsley. Serve immediately, or chill for later.
