← All recipes

🥗 Colorful Salad with Lentils, Beans and Beetroot

624 kcal · 30 min · 4 servings

Ingredients

• 400 g beetroot
• salt
• 1 tbsp cumin seeds
• 50 ml white wine vinegar
• 60 g raw cane sugar (3 tbsp)
• 300 ml orange juice
• 300 ml vegetable broth
• 200 g yellow lentils
• 150 g frozen green beans
• 150 g frozen broad beans
• 100 g frozen peas
• 50 g baby spinach
• 40 g ginger
• 5 g mint (1 handful)
• 4 tbsp white balsamic vinegar
• 4 tbsp lemon juice
• 1 tbsp maple syrup
• pepper
• 60 ml olive oil
• 60 g walnut kernels (4 tbsp)

Instructions

1. 1. Wash the beetroot thoroughly and peel it.
2. 2. Cut the beetroot into narrow wedges or thin strips.
3. 3. Bring water to a boil and add some salt, cumin, white wine vinegar, and sugar.
4. 4. Add the beetroot to the boiling water.
5. 5. Cook the beetroot on low heat for 35 to 40 minutes.
6. 6. Bring orange juice and vegetable broth to a boil in a pot.
7. 7. Add the lentils to the boiling liquid.
8. 8. Cook the lentils on low heat for 20 minutes with the lid on.
9. 9. Bring a new pot of salted water to a boil.
10. 10. Add the green beans, the broad beans, and the peas to the boiling water.
11. 11. Cook the vegetables for 6 to 8 minutes.
12. 12. Drain the vegetables and rinse them with cold water to stop the cooking process.
13. 13. Let the vegetables drain well.
14. 14. Wash the spinach thoroughly.
15. 15. Spin the spinach dry.
16. 16. Peel the ginger.
17. 17. Grate the ginger finely.
18. 18. Wash the mint and shake it dry.
19. 19. Finely chop the mint leaves.
20. 20. Mix the grated ginger, chopped mint, balsamic vinegar, lemon juice, maple syrup, salt, and pepper in a bowl.
21. 21. Whisk the oil into the dressing mixture.
22. 22. Chop the nuts coarsely.
23. 23. Drain the beetroot and let it drip dry.
24. 24. Drain the lentils and let them drip dry.
25. 25. Mix the beetroot, lentils, beans, peas, and dressing together.
26. 26. Gently fold the spinach into the salad mixture.
27. 27. Spread the salad on a platter.
28. 28. Sprinkle the chopped nuts over the salad.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 624
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 62 g