I created this healthy recipe from scratch a few years ago, and it has always been a hit at parties. Now I am happy to share it and I hope you will enjoy it too! Garnish with cilantro sprigs and lemon wedges to serve.
Provided by magua
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.
- Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.
- Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.
- Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.
- Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.
Nutrition Facts : Calories 136 calories, Carbohydrate 28.5 g, Fat 0.7 g, Fiber 12.2 g, Protein 8.3 g, SaturatedFat 0.1 g, Sodium 202.4 mg, Sugar 6.1 g
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