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.
2large beets -about 2 cups, cut into 0.5 inches or 1-1.5 cm cubes
1Tbspolive oil
2tspbalsamic vinegar
1tspcoconut nectar or maple syrup
¼tspgarlic powder
Big pinch of sea salt
SALAD
1cupcooked lentils -about ⅓ cup + 1 Tbsp of dry lentils*
2Tbspuncooked quinoa
1small/medium Cripps Pink apple (Pink Lady),cut into small cubes
½cupfinely chopped red onion**
⅓cupbasil leaves,chopped
2Tbsppumpkin seeds,toasted***
Sea salt and freshly ground pepper,to taste
RED WINE VINAIGRETTE
2Tbspbalsamic vinegar,red wine vinegar is also delicious
2tspapple cider vinegar
1 ½Tbsolive oil
2tspDijon mustard
1tspcoconut 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.