ROASTED BEETS, LENTIL SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE DRESSING

HEALTHY SALAD RECIPE

An awesome and easy vegeterian salad is made with helathy & satisfying beets, lentils , roasted veggies and packed with full of antioxidants and nutrients.


INGREDIENTS:

  • 2 Beetroots(cooked) chop into small cubes
  • 3 Potatoes dice into a small pieces (Medium size)
  • 1 Red onion cut into a pieces
  • 1 cup Lentils (Cooked)
  • 1 cup Arugula
  • 1/2 cup Walnuts
  • Salt (Add according to your taste)
  • Crushed black pepper

DRESSING:

  • 1-2 tbsp. Honey (For, vegan use agave nectar)
  • 1-2 tbsp. Balsamic Vinegar

PREPARATION:

  • Pre-heat the oven to 4000 F.Take , large baking sheet toss onions & potatoes with drizzle of olive oil, salt, thyme and crushed black pepper. Mix well, and roast them for about 20 min until the veggies are soft & tender.
  • While, the veggies roast. In a pressure cooker add the vegetable broth, lentils & salt, cover down with lid, pressure cook for 15 min at high pressure.
  • Meanwhile, chop the beets. Take a bowl combine beets, balsamic vinegar and honey/ agave. Mix well.
  • Now, after the veggies are roasted. Take out the veggies from the oven, on the same tray add beets and again roast them all together for 10min.
  • On a large bowl, spread the lentils evenly arrange arugula leaves and roasted veggies, drizzle with any extra dressing and lastly sprinkle with walnuts. Serve and Enjoy!

https://www.youtube.com/watch?v=z8DvhMo1xYg&t=36s