Roasted Beet Purple Cabbage and Lentil Salad
The best recipe for Roasted Beet Purple Cabbage and Lentil Salad
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
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