Lentil, Roasted Beetroot And Apple Salad
This is a salad every beetroot and apple lover will enjoy. It is a healthy, protein-rich, very satisfying plant-based meal. It is also easy to make and incredibly flavorful.
- 2 large beets, cut into 0.5 inches or 1-1.5 cm cubes - (a little under 2 cups)
- 1 Tbsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp coconut nectar*
- ¼ tsp garlic powder
- Big pinch of Himalayan salt
- 1 cup cooked lentils - about ⅓ cup + 1 Tbsp of dry lentils**
- ⅓ cup cooked quinoa - about 2 Tbsp of uncooked quinoa***
- ½ cup small diced red onion****
- 1 medium red apple, cut into small cubes
- ⅓ cup basil leaves, chopped
- 2 Tbsp pumpkin seeds, toasted*****
- Himalayan salt and freshly ground pepper to taste
RED WINE VINAIGRETTE
- 2 Tbsp red wine vinegar
- 2 tsp apple cider vinegar
- 1 ½ Tbs olive oil
- 2 tsp Dijon mustard
- 1 tsp coconut nectar*
Preheat the oven to 350 °F / 180 °C.
Place the chopped beets in a baking tray. Top the beets with the other ingredients and 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.
*I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.
**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.
***To 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.
****I don’t like the strong taste of raw onions, so I throw the chopped onions in a small bowl and add 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 in 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.