First I don’t want to ear that you don’t like beetroot! Beetroot is sweet and delicious, raw or cooked, whole or grated or juiced, and full of vitamins and antioxidants. Moreover, its color is amazing; it’s a Must-eat!
For this salad, I choose to eat it raw and grated; the color spreads on the other aliments of the salad, creating a beautiful red salad.
Beetroot & lentils salad
– one beetroot
– 2 carrots, medium sized
– one potato
– a glass of lentils
– 2 spring onions
– pumpkin seeds (optional)
– walnuts (optional)
– 2 tbsp olive oil
– 1 tbsp tahini (I used light tahini)
– 1tbsp agave syrup
Rinse your lentils and boil them.
In the meantime, cut potato into cubes. Add potato to the boiling water 10 minutes after the lentils have started cooking. You still can cook potato aside but it’s a gain of time to just cook it together. Let potato and lentils cook for 10 minutes more.
Cut carrots into little cubes or grate them. I prefer them more crunchy which is why I don’t grate them in this recipe.
Grate your beetroot and cut into thin slice the spring onions.
Prepare the dressing. Mix everything together.
Drain lentils and potatoes and rinse with fresh water.
Add lentils and potato to a large mixing bowl with carrots, spring onions and beetroot. Add your toppings such as walnuts and pumpkin seeds if you have and the dressing. Mix and it’s ready!
If you want the salad to be warm, just skip the step of rinsing the lentils and potato and mix them directly after draining.
Tell me what you think!