Description
A healthy and colorful salad combining beets and lentils.
Ingredients
Scale
- 2 cups cooked lentils
- 2 medium beets, roasted and diced
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook lentils according to package instructions and let cool.
- Roast beets until tender, then dice.
- In a large bowl, combine lentils, beets, red onion, and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Top with feta cheese before serving.
Notes
- For added flavor, marinate the salad for 30 minutes before serving.
- This salad can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Beet Lentil Salad