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
in a bowl combine beetroot and lentils and dress with salt, olive oil and balsamic
toast the pine nuts and set aside
Serve the salad on a large plate, add some fresh basil, crumbled goat cheese and the toasted nuts
You can refrigerate it until ready to serve or eat it at room temperature
Love
-Dani
