Name: Warm lentil salad with beetroot & rocket
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 800g lentils; 18.20 gm olive oil; 1 red onion, finely diced; 2 garlic cloves, chopped; 1 carrot, peeled, finely diced; 250.00 ml fresh continental parsley leaves, roughly chopped; 60ml balsamic vinegar; 80g pkt baby rocket; 200g low fat fresh ricotta; 250g pkt peeled and cooked beetroot, drained, sliced; Freshly ground pepper

Warm lentil salad with beetroot & rocket

0 Likes

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Whip up a quick and easy winter salad using canned lentils and beets for a delicious meal.

Ingredients:

800g lentils
18.20 gm olive oil
1 red onion, finely diced
2 garlic cloves, chopped
1 carrot, peeled, finely diced
250.00 ml fresh continental parsley leaves, roughly chopped
60ml balsamic vinegar
80g pkt baby rocket
200g low fat fresh ricotta
250g pkt peeled and cooked beetroot, drained, sliced
Freshly ground pepper

Instructions:

In a large salad bowl, mix lentils. Heat oil in a frying pan over medium heat. Sauté onion and garlic until soft, about 2 minutes. Add carrot and cook until just soft, about 3 minutes. Remove from heat, stir in parsley and balsamic vinegar. Combine cooked mixture with lentils and toss together.
Gently mix in the rocket leaves. Portion out the lentil salad onto plates. Sprinkle with ricotta and arrange the sliced beetroot on top. Finish with a sprinkle of black pepper before serving.

We use cookies

Similar Recipes

Lentil, roast beetroot and baby carrot salad

Warm lentil salad with poached egg & pesto

Warm lentil salad with baked ricotta (vegetarian)

Sweet eggplant and lentil salad with haloumi

Warm red lentil penne salad with chilli pumpkin and tahini dressing recipe