- 1 Red Beet Root
- 1 Golden Beet Root
- 2 Tablespoons Olive Oil
- 1 teaspoon Coarse Sea Salt Flakes (I use Maldon)
- 3 cups Herb Mix Salad Greens
- 0.5 cup Sprouted Lentils
- 0.5 cup, thinly slices Red Onion
- 0.25 cup Fresh Mint Leaves
Lemon Mustard Vinaigrette
- 0.25 cup Fresh Lemon Juice
- 1 teaspoon Mustard
- 1 Tablespoon Honey
- 0.5 cup Extra Virgin Olive Oil
- 0.25 teaspoon Sea Salt
Hearty and nutritious sprouted lentil and beet salad!
Just a few ingredients that are high-quality and are health promoting is just what we need.
I love salads for a lighter lunch of appetizer.
Since lentils are quite filling rich in iron and folate and an excellent source of protein they make for a great addition to any salad.
Beets are not only visually stunning but also deeply flavorful.
Mixing both red and golden beets gives this salad vibrant colors.
Beets can help improve digestive and brain health.
They are also a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C!
I like a good homemade lemon mustard vinaigrette for this salad.
Roast The Beets
Preheat your oven to 420°F.
Wash and scrub the beets and cut off any stems.
Keep any beet greens and use them for a juice, soup, or sautéed greens!
Place the beets on top of a large piece of aluminum foil then drizzle with 1-2 Tablespoons of olive oil and season with 1 teaspoon of salt.
Tightly wrap the aluminum foil then place on a baking sheet and roast in the oven for 50-60 minutes or until fork tender.
After the beets come out of the oven, allow the to cool for at least 10 minutes before handling.
Cook The Lentils
While the beets cool, cook the lentils.
Rinse the lentils then add them to a small pot along with 1 cup of water.
Cover the pot and bring to a gentle boil then lower the heat to medium-low and cook until almost all of the water has been absorbed and the lentil are fully cooked.
Turn off the heat and remove the top so that remaining liquid can evaporate.
Make The Lemon & Mustard Vinaigrette
Assemble The Salad