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Vibrant Beetroot and Citrus Lentil Salad with Spicy Honey Vinaigrette
Discover a colorful beetroot and citrus lentil salad with spicy honey vinaigrette. Perfect for a nutrient-rich meal. Try it today for a healthy boost!
Welcome to a salad experience that's as visually stunning as it is nutritionally robust. This Vibrant Beetroot and Citrus Lentil Salad combines the earthy sweetness of roasted beets with the bright, tangy notes of citrus fruits. Paired with protein-packed lentils, this salad is a complete meal that's both satisfying and refreshing.
Beetroot is a powerhouse of nutrients, offering high levels of fiber, folate, and vitamin C. When combined with the zesty citrus fruits, rich in antioxidants and vitamin C, this salad not only boosts your immune system but also aids in digestion. The lentils add a hearty texture and are an excellent source of plant-based protein and iron, making this dish a perfect option for vegetarians and vegans alike. The spicy honey vinaigrette ties all these fresh flavors together, providing a subtle kick that elevates the entire dish.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Discover a colorful beetroot and citrus lentil salad with spicy honey vinaigrette. Perfect for a nutrient-rich meal. Try it today for a healthy boost!
Ingredients
- • medium beets: 4, scrubbed and quartered
- • green lentils: 1 cup, rinsed
- • oranges: 2, peeled and segmented
- • pink grapefruit: 1, peeled and segmented
- • baby spinach: 4 cups
- • red onion: 1 small, thinly sliced
- • fresh mint leaves: 1/2 cup, chopped
- • olive oil: 3 tablespoons
- • apple cider vinegar: 2 tablespoons
- • honey: 1 tablespoon
- • Dijon mustard: 1 teaspoon
- • red chili flakes: 1/2 teaspoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Place the quartered beets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes until tender and caramelized.
- 2 While the beets are roasting, cook the lentils. In a medium saucepan, combine the rinsed lentils with 2 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes or until the lentils are tender but not mushy. Drain any excess water and set aside.
- 3 In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey, Dijon mustard, red chili flakes, salt, and pepper to create the spicy honey vinaigrette.
- 4 In a large salad bowl, combine the baby spinach, roasted beets, cooked lentils, orange and grapefruit segments, and sliced red onion. Drizzle with the spicy honey vinaigrette and toss gently to combine.
- 5 Top the salad with fresh mint leaves for an added burst of flavor and color. Serve immediately.
Serving Suggestions
- • This salad pairs beautifully with a slice of whole-grain bread or a quinoa pilaf for added fiber and nutrients. For a refreshing beverage, consider a chilled herbal tea or a sparkling water infused with lemon and mint. To enhance the citrus theme, a light lemon sorbet could make a delightful dessert companion, balancing the meal with its cool, tart sweetness. For a gathering or a potluck, serve the salad on a large platter to showcase its vibrant colors. Garnish with additional mint leaves and citrus zest for a striking presentation. This salad is not only a feast for the eyes but also a nourishing treat for the body.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the vinaigrette separate and add just before serving. If the salad becomes slightly soggy, freshen it up with additional mint leaves and a squeeze of citrus juice before serving again.
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