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Roasted Beet Purple Cabbage and Lentil Salad, Vegan and Gluten-Free

The best recipe for Roasted Beet Purple Cabbage and Lentil Salad
roasted beet purple cabbage and lentil salad vegan gluten free best recipe

Roasted Beet, Purple Cabbage and Lentil Salad

Need to press the refresh button after a weekend of partying?  This salad is a delicious way to get your diet back on track!

There’s a whole lot of antioxidant power going on in this salad with roasted red beets and raw purple cabbage!  Lentils are added for a protein punch making this a well-rounded meal.  Did you know purple cabbage comes from the cruciferous vegetable family?  One of the most powerful veggies out there thanks to a compound called indole-3-carbinol, which is known for its anticancer effects and capability to speed up detoxification!

Every time I roast beets I’m reminded about how much I LOVE them!  I kept sneaking bites, I’m surprised I had any left for the salad!

Note to self: Next time roast more beets for snacking on!

The original recipe was found here from Food & Wine.  I altered it by dropping the bacon and blue cheese and switched up the dressing a bit.  I hope you like it 🙂

roasted beet purple cabbage and lentil salad vegan gluten free best recipe
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Roasted Beet Purple Cabbage and Lentil Salad

The best recipe for Roasted Beet Purple Cabbage and Lentil Salad
Course Main Meal, Salad, Side Dish
Cuisine Gluten Free, Italian, Vegan
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 261kcal
Cost $

Ingredients

  • ½ cup dried lentils picked over and rinsed
  • 3 beets roasted
  • 2 cups purple cabbage chopped
  • 2 cups Boston lettuce ripped into bite sized pieces
  • For the vinaigrette:
  • 2 tablespoons shallot minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • ½ tablespoon maple syrup
  • ¼ cup extra virgin olive oil
  • sea salt and pepper to taste
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Lentils:
  • Add lentils to a small saucepan, cover with a few inches of water and simmer for 25-30 minutes or until lentils are tender. Drain off excess water and let cool.
  • Beets:
  • Preheat oven (or toaster oven) to 425 degrees. Rinse and trim beets and wrap them in foil. Place in oven for 45-60 minutes (depending on size of beets) or until easily pierced with a fork. Let cool and peel skin away, chop into bite-sized pieces.
  • Vinaigrette:
  • Add shallot, apple cider vinegar, lemon juice, dijon mustard and maple syrup to a bowl. Slowly whisk in olive oil and season with sea salt and pepper.
  • Salad:
  • Place all ingredients in a large bowl, drizzle with vinaigrette and enjoy 🙂

Nutrition

Calories: 261kcal | Carbohydrates: 27g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 78mg | Potassium: 632mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1356IU | Vitamin C: 33mg | Calcium: 59mg | Iron: 3mg
Cristina C. RD LDN
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