Beetroot and Lentil Salad

Make in no time healthy and balanced salad (with vegan option)

Beetroot and Lentil Salad

It’s hot!

Summer has officially started in Shanghai, with its long rains, high humidity and inferno temperatures! You guys know what this means: lots, and I mean LOTS of salads and cold dishes for the next weeks (months?).

Let’s start with this healthy and SUPER tasty salad made with beetroot, lentils, basil and goat cheese. Packed with nutrients, high in protein and fiber this is the perfect summer meal. Give it a try!

Ingredients (serves 2):

  • 1 can (400 gr) lentils, rinsed and drained
  • 1 large roasted beetroot
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp toasted pine nuts
  • fresh basil leaves
  • 2 tbsp crumbled goat cheese
  • salt

Dice up the beetroot

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in a bowl combine beetroot and lentils and dress with salt, olive oil and balsamic

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toast the pine nuts and set aside

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Serve the salad on a large plate, add some fresh basil, crumbled goat cheese and the toasted nuts

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You can refrigerate it until ready to serve or eat it at room temperature

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About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.