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lentil-roasted-beetroot-and-apple-the-perfect-fall-salad

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.
5 from 1 vote
Servings 2

Ingredients
  

ROASTED BEETROOT

  • 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

SALAD

  • 1 cup cooked lentils - about ⅓ cup + 1 Tbsp of dry lentils**
  • cup cooked quinoa - about 2 Tbsp of uncooked quinoa***
  • ½ cup small diced red onion****
  • 1 medium red apple, cut into small cubes
  • 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*

Instructions
 

ROASTED BEETROOT

  • 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.

DRESSING

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

SALAD

  • 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.
  • Enjoy!

Notes

*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.