This vibrant salad blends the earthy sweetness of roasted beetroot with protein-rich lentils and iron-packed greens. Finished with a creamy tahini dressing and optional toppings like avocado or seeds. This dish is grounding, nutrient-dense and ideal for a hearty winter lunch.
Ingredients:
For the Salad:
2 medium beetroots, peeled and cubed
1 cup cooked green or brown lentils
2 cups baby spinach or rocket
1/2 cup cooked quinoa or buckwheat (optional, for added bulk)
1/2 avocado, sliced (optional, for creaminess and healthy fats)
2 Tbsp pumpkin or sunflower seeds (optional, for crunch and minerals)
1 Tbsp olive oil
1/2 tsp ground cumin
For the Dressing:
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup or honey
1–2 Tbsp warm water (to thin)
Instructions:
1. Preheat oven to 200°C (390°F). Toss beetroot with olive oil, cumin, salt and pepper. Roast for 25 – 30 minutes until tender.
2. In a large bowl, combine lentils, greens and optional quinoa. Top with warm roasted beetroot, avocado and seeds.
3. Whisk dressing ingredients together and drizzle over the salad just before serving.
Serves 2