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Roasted Beet and Spiced Lentil Salad with Citrus-Mint Dressing
Discover a vibrant salad with roasted beets, spiced lentils, and a refreshing citrus-mint dressing. A nutritious delight for your wellness journey.
Embark on a culinary journey with this Roasted Beet and Spiced Lentil Salad topped with a refreshing citrus-mint dressing. This salad isn't just a feast for the eyes; it's packed with nutrients that will fuel your body and satisfy your taste buds. Rich in antioxidants from the beets and high in plant-based protein from the lentils, this dish supports heart health and boosts your immune system.
What sets this salad apart is its unique combination of earthy, roasted beets and warm, spiced lentils, providing a satisfying texture and depth of flavor. The citrus-mint dressing adds a zesty, fragrant finish that ties all the ingredients together beautifully. This recipe is perfect for those looking to incorporate more plant-based meals into their diet without sacrificing flavor or satisfaction.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Discover a vibrant salad with roasted beets, spiced lentils, and a refreshing citrus-mint dressing. A nutritious delight for your wellness journey.
Ingredients
- • beets, medium-sized: 4 (peeled and cut into wedges)
- • green lentils: 1 cup
- • water: 2 cups
- • olive oil: 2 tablespoons
- • cumin seeds: 1 teaspoon
- • ground coriander: 1 teaspoon
- • mixed salad greens: 6 cups
- • fresh mint leaves, chopped: 1/4 cup
- • orange, juice and zest: 1
- • lemon, juice: 1
- • honey or maple syrup: 1 tablespoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • pomegranate seeds: 1/2 cup
- • walnuts, toasted: 1/2 cup
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Toss the beet wedges with 1 tablespoon of olive oil and a pinch of salt. Spread them evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 3 Meanwhile, rinse the lentils under cold water. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until lentils are tender but not mushy. Drain and set aside.
- 4 In a small skillet, heat the remaining olive oil over medium heat. Add cumin seeds and ground coriander, stirring until fragrant, about 1 minute. Add the cooked lentils and a pinch of salt, stirring to coat them in the spices. Remove from heat.
- 5 In a small bowl, whisk together the orange juice and zest, lemon juice, honey or maple syrup, salt, and black pepper. Stir in chopped mint leaves to form the citrus-mint dressing.
- 6 In a large salad bowl, combine mixed greens, roasted beets, spiced lentils, pomegranate seeds, and walnuts. Drizzle with the citrus-mint dressing and toss gently to combine all ingredients well.
Serving Suggestions
- • For a complete meal experience, pair this vibrant salad with a side of whole-grain bread for added fiber and carbs. You might also consider serving it alongside a light soup, such as a chilled cucumber or gazpacho, for a refreshing contrast. Complement the meal with a glass of sparkling water infused with lemon and mint to enhance the citrus tones of the dressing. To add a touch of luxury, serve this salad as an appetizer in a multi-course dinner. Its bright colors and flavors will set the perfect tone for the courses to follow. Alternatively, enjoy it as a light lunch with a small serving of grilled fish or chicken for extra protein.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the salad's freshness, keep the dressing separate and add it just before serving. If you've already mixed the dressing with the salad, you can refresh the flavors by adding a squeeze of fresh lemon juice before eating. For optimal texture, enjoy the salad at room temperature or slightly chilled.
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