Beet and Lentil Salad
This salad combines brown lentils with roasted beets and carrots, blue cheese, and walnuts.
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Servings: 2 servings
Ingredients
- 100 g brown lentils dried + water for soaking
- 200 ml water for cooking the lentils
- 100 g blue cheese such as Roquefort
- 90 g red beet = 1 large or 2 small
- 4 carrots with tops
- 75 g red onion = 1 large or 2 small
- 2 handfuls Swiss chard or red beet leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup sweetener
- 40 g walnuts = 2 small handfuls
Canned lentils
- 1 can brown lentils 400 grams
Procédé
- Preheat the oven to 200 degrees.
- Soak the lentils 4 hours ahead of time in plenty of water. Discard the soaking water and rinse the lentils.100 g brown lentils
- Cook them in 200 ml of water with the lid on the saucepan. Simmer gently for half an hour. Then drain or leave to drain in a small strainer.200 ml water
- For canned lentils, simply give them a quick rinse.1 can brown lentils
- Cut the beet into wedges, about 8 for a large beet. Do the same with the onion (peeled). Wash the carrots with tops and cut them into 3 or 4 pieces.90 g red beet, 75 g red onion, 4 carrots with tops
- Mix the olive oil, balsamic vinegar and maple syrup in a salad bowl. Toss the cut vegetables in the mixture. Transfer them to the baking dish and roast for half an hour. Stir halfway through cooking.2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon maple syrup sweetener
- Allow the vegetables (and beans) to cool slightly.
- Mix everything together in the salad bowl with the remaining marinade. Add another drizzle of extra virgin olive oil.
- Chop the beet leaves and add them to the beans.2 handfuls Swiss chard
- Divide among the plates. Crumble the cheese and walnuts over the top.100 g blue cheese, 40 g walnuts
Notes
You can cook dried lentils yourself or use canned or jarred lentils. Lentils are low-carb, but moderate in carbohydrates rather than strictly low in carbohydrates.
Equipment: oven at 200 degrees, baking dish (or baking sheet lined with parchment paper), salad bowl, small strainer (or colander (optional)), small saucepan (for cooking the lentils yourself).
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