2large beets,cut into 0.5 inches or 1-1.5 cm cubes - (a little under 2 cups)
Big pinch Himalayan salt
1cupcooked lentils -about ⅓ cup + 1 Tbsp of dry lentils**
⅓cupcooked quinoa -about 2 Tbsp of uncooked quinoa***
½cupsmall diced red onion****
1medium red apple,cut into small cubes
Himalayan salt and freshly ground pepper to taste
RED WINE VINAIGRETTE
2Tbspred wine vinegar
2tspapple cider vinegar
1 ½Tbsolive oil
Preheat the oven at 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.
Place all the vinaigrette ingredients in a small bowl and whisk until combined.
Place all the salad ingredients in a medium bowl. Add the roasted beetroots and the red wine vinaigrette. Add salt and pepper to taste. Gently toss to combine.
*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.