Créé avec l’IA
Beetroot and Lentil Salad
30 min 600 kcal par portion Facile
Ingrédients
4 Portions
- beetroot, roasted and diced2 cups
- lentils, cooked1 cup
- chickpeas, cooked0,5 cup
- feta cheese, crumbled0,25 cup
- olive oil2 tablespoons
- lemon juice1 tablespoon
- mustard1 teaspoon
- saltto taste
- pepperto taste
- fresh parsley for garnishas needed
Instructions
- 1
In a large bowl, combine the roasted and diced beetroot, cooked lentils, and cooked chickpeas.
- 2
Add the crumbled feta cheese to the mixture.
- 3
In a small bowl, whisk together the olive oil, lemon juice, and mustard until well combined.
- 4
Pour the dressing over the salad and toss gently to combine.
- 5
Season with salt and pepper to taste.
- 6
Garnish with fresh parsley before serving.
- 7
Serve the salad chilled or at room temperature.
