Lentil Beet Salad (Greek Inspired)

• porties: 4 servings
• actieve tijd: 20 minutes
• totale tijd: 20 minutes

Ingrediënten

4 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon dried oregano

¼ teaspoon salt (or more to taste + black pepper)

1 cup feta cheese (crumbled)

1 can lentils (15 oz / 400 g can — drained and rinsed or 1½ cup / 230 g cooked lentils)

4 cooked beets (about 14 oz / 400 g — diced (vacuum-packed “steamed beets” like Love Beets work great)

3 clementines (1 cup / 150 g, or seedless mandarin oranges peeled and diced)

½ cup walnuts (toasted and chopped)

¼ cup fresh parsley (or mint — chopped)

Instructies

Make the Dressing: In a large mixing bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¼ teaspoon salt, and pepper.

Stir in 1 cup feta cheese (crumbled) until the dressing turns creamy and slightly chunky.

Marinate the Lentils: Add 1 can lentils (drained and rinsed) to the bowl and stir to coat. Let them sit while you prep the other ingredients so they absorb the dressing flavor.

Assemble the Salad: Dice 4 cooked beets, peel and chop 3 clementines, and roughly chop ½ cup walnuts and ¼ cup fresh parsley. Add everything to the bowl with the lentils and toss until evenly coated.

Serve or Refrigerate: Serve right away or refrigerate for up to 3 days. For a festive look, spread the salad on a platter and sprinkle with extra feta or pomegranate seeds before serving.

Voedingswaarde

• Portiegrootte: 1 of 6
• Calorieën: 303 kcal
• Totale vet: 21 g
• Verzadigd vet: 5 g
• Onverzadigd vet: 14 g
• Cholesterol: 22 mg
• Natrium: 296 mg
• Totale koolhydraten: 23 g
• Voedingsvezels: 6 g
• Totale suikers: 11 g
• Eiwit: 10 g