Beetroot salad with lentils & broccoli

This post is also available in german/deutsch.Beets or even colorful beets are a wonderful vegetable. The beetroots are ideal for processing salads of all kinds. We opted for a beetroot salad recipe in combination with lentils and broccoli.
The earthy notes of the vegetables presuppose a certain taste propensity of the connoisseurs.
So for true fans of real taste and delicious, healthy food, this recipe is just the ticket.
So give it a try and let it taste the result. We wish you a good appetite.
Your Kathrin and your Ramin.

Beetroot salad with lentils, broccoli and spinach
3-4 beetroot
1 small broccoli
hanvoll baby spinach
80 g lentils
sprouts
50 g feta cheese or vegan variant
dressing
3 tbsp olive oil
1 tbsp of apple cider vinegar
1 tbsp water
1 tsp honey or maple syrup
1 green onion (white part) finely chopped
1/2 tsp grainy mustard
salt
pepper from the grinder

Preheat the oven to 180 ° C and lay out a baking sheet with parchment paper. Peel beetroot and cut into slices. Rub with a little olive oil and spread on the baking tray. Roast for 25 minutes in the oven.
In the meantime, cook the lentils in plenty of water. Depending on the variety, this can take up to 30 minutes. Blanch the broccoli and wash the spinach well.
Mix the dressing ingredients well together.
Arrange the salad ingredients on a plate and drizzle with the dressing. Season with salt and pepper.

If you try this Beetroot salad or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Beetroot salad with lentils, broccoli and spinach

Crunchy and nourishing autumn salad. Beetroot salad with lentils, broccoli, baby spinach and feta cheese. Quick and easy recipe.

Course Salad

Cuisine lunch

Keyword beetroot

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 2 Persons

Author Klaraslife

Ingredients

• 3-4 beetroot
• 1 small broccoli
• hanvoll baby spinach
• 80 g lentils
• sprouts
• 50 g feta cheese or vegan variant

dressing

• 3 tbsp olive oil
• 1 tbsp of apple cider vinegar
• 1 tbsp water
• 1 tsp honey or maple syrup
• 1 green onion white part finely chopped
• 1/2 tsp granular mustard
• salt
• pepper from the grinder

Instructions

• Preheat the oven to 180 ° C and lay out a baking sheet with parchment paper. Peel beetroot and cut into slices. Rub with a little olive oil and spread on the baking tray. Roast for 25 minutes in the oven.
• In the meantime, cook the lentils in plenty of water. Depending on the variety, this can take up to 30 minutes. Blanch the broccoli and wash the spinach well.
• Mix the dressing ingredients well together.
• Arrange the salad ingredients on a plate and drizzle with the dressing. Season with salt and pepper.

Notes

• If you like serve a cooked organic egg to your salad

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