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Lentil And Beetroot Salad Recipe (with Video)

Sesame-free, Dairy, Tree nut free

Discover our Lentil And Beetroot Salad Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 1h


- 0.25 cup Olive oil
- 1 Tbs Apple cider vinegar
- 1 tsp Honey
- 0.25 tsp Dried thyme
- 1 Shallot, finely chopped
- pinch salt and fresh black pepper
- 2 small beetroots
- 1 cup Lentils, cooked in unsalted water
- 0.5 cup Spinach, washed and disinfected
- 0.5 cup Kale, washed and disinfected
- 3 Tbs Goat cheese, crumbled
- 1 Avocado, sliced
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1. In a jar, mix the olive oil, vinegar, honey, thyme, shallots, salt and pepper. Shake vigorously until it emulsifies. Brush the beetroot with this mix and roast in your oven at 200ºC/400ºF for an hour or until it softens. In a bowl, mix the lentils with some vinaigrette and greens.
2. Transfer to a serving bowl and add the roasted beetroot, goat cheese and top with avocado.
3. Serve to the center, share and enjoy.
1. Shallot is a vegetable that stands in between garlic and onion, of a softer taste than its relatives. It’s ideal for vinaigrettes and sauces.

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