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Lentil, Roasted Beetroot And Apple Salad

This is a salad every beet and apple lover will enjoy. It’s a healthy, protein-rich, very satisfying vegan meal. It’s also easy to make and incredibly flavorful.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 mains - 4 sides

Ingredients
  

ROASTED BEETS

  • 2 large beets - about 2 cups, cut into 0.5 inches or 1-1.5 cm cubes
  • 1 Tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp coconut nectar or maple syrup
  • ¼ tsp garlic powder
  • Big pinch of sea salt

SALAD

  • 1 cup cooked lentils - about ⅓ cup + 1 Tbsp of dry lentils*
  • 2 Tbsp uncooked quinoa
  • 1 small/medium Cripps Pink apple (Pink Lady), cut into small cubes
  • ½ cup finely chopped red onion**
  • ⅓ cup basil leaves, chopped
  • 2 Tbsp pumpkin seeds, toasted***
  • Sea salt and freshly ground pepper, to taste

RED WINE VINAIGRETTE

  • 2 Tbsp balsamic vinegar, red wine vinegar is also delicious
  • 2 tsp apple cider vinegar
  • 1 ½ Tbs olive oil
  • 2 tsp Dijon mustard
  • 1 tsp coconut nectar

Instructions
 

ROASTED BEETS

  • Preheat the oven to 350 °F / 180 °C.
  • Place the chopped beets on a baking tray. Add olive oil, balsamic vinegar, coconut nectar/maple syrup, garlic powder and sea salt. Use your hands (or a big spoon) to mix everything up. The beets should be well coated.
  • Roast in the oven for 20 minutes, stir and roast for another 20 minutes. Until the beets are cooked: tender with beautiful brown edges.
  • Let them cool down.

DRESSING

  • Place all the vinaigrette ingredients in a small bowl and whisk until combined.

SALAD

  • Cook the quinoa. Rinse well, add it to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
  • Place all the salad ingredients in a medium bowl. Add the roasted beets and the balsamic vinaigrette. Add salt and pepper to taste. Gently toss to combine.
  • Enjoy!

Notes

*To cook the lentils, add them to a small saucepan and cover them with lots of water. Bring them to a boil, then lower the heat and simmer for 20-25 minutes; until tender. Drain and rinse with cold water.
**I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
***To toast the seeds, place them on a baking sheet (no oil), in the oven, for 10 minutes or until golden. Or you can toast them in a pan over medium heat (again, no oil), just shake the pan a few times so they don’t burn.