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.
Servings 2 Persons
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