RecipesMagazine

Beet and Carrot Lentil Salad

Beet and Carrot Lentil Salad
Beet and Carrot Lentil Salad is a gluten free and vegan recipe with 8 servings. One serving contains 128 calories, 8g of protein, and 1g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a very affordable side dish. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of lentils, lemon zest, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.
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BeetBeet
WaterWater
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Baking PanBaking Pan
3
Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes.
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BeetBeet
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OvenOven
4
Transfer beets to bowl of cold water until cool enough to handle.
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BeetBeet
WaterWater
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BowlBowl
5
Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes.
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LentilsLentils
WaterWater
SaltSalt
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Sauce PanSauce Pan
6
Drain.
7
Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.
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BeetBeet
WaterWater
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Food ProcessorFood Processor
8
Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.
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Green OnionsGreen Onions
Lemon JuiceLemon Juice
Lemon ZestLemon Zest
CilantroCilantro
TomatoTomato
CarrotCarrot
LentilsLentils
BeetBeet
SaltSalt
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BowlBowl
DifficultyHard
Ready In1 h
Servings8
Health Score85
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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