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 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 2Persons
Author Klaraslife
Ingredients
3-4beetroot
1small broccoli
hanvoll baby spinach
80glentils
sprouts
50gfeta cheese or vegan variant
dressing
3tbspolive oil
1tbspof apple cider vinegar
1tbspwater
1tsphoney or maple syrup
1green onionwhite part finely chopped
1/2tspgranular 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