Creams
Easy
Beetroot hummus
15 min
Salads
Medium
Recipe of Beetroot salad with lentils and nuts
The beetroot is the star of this beetroot salad with lentils and nuts, a vibrant, nutritious, and very easy-to-make dish. Originating from Mediterranean cuisine, this recipe combines the earthy sweetness of beetroot with the soft texture of lentils and the crunch of walnuts, creating a perfect balance of flavors and nutrients.
Why you'll love this salad
It's ideal for those looking for a complete, vegetarian meal full of fiber, protein, and vitamins. Its striking reddish color makes it perfect for impressing at family gatherings or as a light main course. Plus, it comes together in just a few steps: you only need to cook the beetroot, mix it with the lentils, lettuce, and walnuts, and dress with a vinaigrette of olive oil and sherry vinegar.
Variations and tips
- You can substitute the walnuts with almonds or hazelnuts.
- For a fresher version, add chopped mint or parsley.
- For an extra flavor boost, add crumbled feta cheese.
This salad is perfect for taking to work or on a picnic, as it keeps well in the fridge. Go ahead and make it to enjoy a healthy and delicious option!
Prep
50 min
Cook
40 min
Servings
4
Calories
350 kcal
Ingredients
Directions
-
1
Peel the beets, wash, cut in half and cook in salt water for approximately 40 minutes.
-
2
Drain them well and cut into small cubes.
-
3
Heat the lentils, drain them and set them aside.
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4
Wash the lettuce leaves, dry and chop.
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5
Peel the walnuts and chop them into not too small pieces.
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6
Put the chopped lettuce, lentils, beetroot cubes and chopped walnuts in a salad bowl and mix everything well.
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7
In an airtight jar, add all the ingredients of the vinaigrette, close tightly and shake hard until it emulsifies, as if it were a shaker.
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8
Serve.
