Beetroot Salad with Beluga Lentils

⏱ 45 min · 🍽 4 Servings · 🧂 11 Ingredients

Ingredients

  • 250 g beluga lentils
  • 500 g cooked beetroot
  • 80 g arugula
  • 60 g walnut halves
  • 1 piece shallot
  • 60 ml balsamic vinegar
  • 45 ml olive oil
  • 15 ml maple syrup
  • 10 g Dijon mustard
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Rinse the beluga lentils and cook them in plenty of water until just tender with a slight bite. Drain well.
  2. Cut the beetroot into bite-sized cubes and finely dice the shallot.
  3. Toast the walnuts in a dry pan until fragrant, then chop them roughly.
  4. Whisk the balsamic vinegar with the olive oil, maple syrup, mustard, shallot, salt and pepper into a bold dressing.
  5. Toss the lukewarm lentils with the beetroot and dressing and let the salad stand. Fold in the arugula and walnuts just before serving and adjust the seasoning.
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Beetroot Salad with Beluga Lentils
📖 Culinse
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Beetroot Salad with Beluga Lentils

Earthy beetroot, firm black beluga lentils and toasted walnuts in a punchy balsamic dressing, rounded off with peppery arugula. Add creamy goat cheese on top if you like..

⏱

Cook time

45 min

🍽

Servings

4

🧂

Ingredients

11

View Original ↗

Nutrition

per serving

470 kcal

Calories

20 g

Protein

21 g

Fat

50 g

Carbs

Ingredients

For 4 servings

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Instructions

  1. 1

    Rinse the beluga lentils and cook them in plenty of water until just tender with a slight bite. Drain well.

  2. 2

    Cut the beetroot into bite-sized cubes and finely dice the shallot.

  3. 3

    Toast the walnuts in a dry pan until fragrant, then chop them roughly.

  4. 4

    Whisk the balsamic vinegar with the olive oil, maple syrup, mustard, shallot, salt and pepper into a bold dressing.

  5. 5

    Toss the lukewarm lentils with the beetroot and dressing and let the salad stand. Fold in the arugula and walnuts just before serving and adjust the seasoning.

Beetroot Salad with Beluga Lentils Recipe | Culinse