Lentil, Roasted Beet & Apple Salad

by on in Mains, Salads and Buddha Bowls
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This is the perfect fall salad. Apples are in season and so incredibly juicy.


I love mixing fruits and veggies in a salad; the sweet, earthy beets and the tart, crunchy apples go so well together.

This salad has everything, it’s filling, crunchy, fresh, juicy and it has the perfect balance of acidity and sweetness. It is also high in plant-based protein and packs so much flavor. A balsamic vinaigrette ties everything together beautifully. The end result is a celebration of fall flavors.

And before all the salad haters out there complain, don’t worry, this lentil, beet and apple combo will not leave you hungry. In fact, this salad is not your average salad. No boring lettuce (okay, okay, I actually love lettuce), no chewing your way through layers of undistinguished textures, no bland flavors. This is a hearty, vibrant, scrumptious salad and I’m in love with it (even though I used to hate beets. And lentils) and I think you will love it too.

Hate beets? This tasty combination might change your mind, just give it a try. My brother doesn’t like beets and he really enjoyed this salad. That’s because beets are roasted with olive oil, balsamic vinegar, coconut nectar/maple syrup and garlic powder until caramelized. And then tossed in an amazing balsamic dressing. It’s truly delicious.

This fall salad also travels well, unlike regular salad. I sometimes make it the night before and have it for lunch at work the next day. Just make sure you keep the pumpkin seeds in a separate container and add them right before you eat it, this way, they won’t get soggy.

Feel like trying this healthy vegan salad? If you do, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

 

Lentil, Roasted Beetroot And Apple Salad

This is a salad every beet and apple lover will enjoy. It’s a healthy, protein-rich, very satisfying vegan meal. It’s also easy to make and incredibly flavorful.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 mains - 4 sides

Ingredients
  

ROASTED BEETS

  • 2 large beets - about 2 cups, cut into 0.5 inches or 1-1.5 cm cubes
  • 1 Tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp coconut nectar or maple syrup
  • ¼ tsp garlic powder
  • Big pinch of sea salt

SALAD

  • 1 cup cooked lentils - about ⅓ cup + 1 Tbsp of dry lentils*
  • 2 Tbsp uncooked quinoa
  • 1 small/medium Cripps Pink apple (Pink Lady), cut into small cubes
  • ½ cup finely chopped red onion**
  • ⅓ cup basil leaves, chopped
  • 2 Tbsp pumpkin seeds, toasted***
  • Sea salt and freshly ground pepper, to taste

RED WINE VINAIGRETTE

  • 2 Tbsp balsamic vinegar, red wine vinegar is also delicious
  • 2 tsp apple cider vinegar
  • 1 ½ Tbs olive oil
  • 2 tsp Dijon mustard
  • 1 tsp coconut nectar

Instructions
 

ROASTED BEETS

  • Preheat the oven to 350 °F / 180 °C.
  • Place the chopped beets on a baking tray. Add olive oil, balsamic vinegar, coconut nectar/maple syrup, garlic powder and sea salt. Use your hands (or a big spoon) to mix everything up. The beets should be well coated.
  • Roast in the oven for 20 minutes, stir and roast for another 20 minutes. Until the beets are cooked: tender with beautiful brown edges.
  • Let them cool down.

DRESSING

  • Place all the vinaigrette ingredients in a small bowl and whisk until combined.

SALAD

  • Cook the quinoa. Rinse well, add it to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
  • Place all the salad ingredients in a medium bowl. Add the roasted beets and the balsamic vinaigrette. Add salt and pepper to taste. Gently toss to combine.
  • Enjoy!

Notes

*To cook the lentils, add them to a small saucepan and cover them with lots of water. Bring them to a boil, then lower the heat and simmer for 20-25 minutes; until tender. Drain and rinse with cold water.
**I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
***To toast the seeds, place them on a baking sheet (no oil), in the oven, for 10 minutes or until golden. Or you can toast them in a pan over medium heat (again, no oil), just shake the pan a few times so they don’t burn.