Lentil Salad with Beets and Spinach [Clean Eating]
Lentil Salad with Beets and Spinach
Ingredients
- 1 ¼ tbsp red wine vinegar
- 2 ½ tsp dijon mustard
- 1 tsp pepper
- 1 ¼ tbsp olive oil
- 150 g lentils precooked
- 4 beets roasted and cut into wedges
- 150 g baby spinach
- 30 g toasted walnuts chopped
- 45 g feta crumbled
Instructions
- Cut beets into wedges and roast at 170C for 45mins-1hour4 beets
Dressing
- In a small bowl, combine the vinegar, mustard, and pepper.1 1/4 tbsp red wine vinegar, 2 1/2 tsp dijon mustard, 1 tsp pepper
- Whisk in the oil until it forms an emulsion.1 1/4 tbsp olive oil
Salad
- In a mixing bowl, combine the lentils, beets, and spinach.150 g lentils, 150 g baby spinach
- Toss the salad with the dressing.
- Serve with the walnuts and cheese on top.30 g toasted walnuts, 45 g feta
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Nutrition Per Serving
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