Wintery beetroot and lentil salad
Cozy vegan salad packed with Winter vegetables and ingredients such as beetroot, brocolli and lentils.
Ingredients
Salad
- 1 large beetroot roughly chopped
- 1 head of broccoli roughly chopped into florets
- ½ cup dried puy lentils or ~1 can brown lentils
- 1 corn on the cob
- 2 medium carrots peeled and grated
- 2 cups kale leaves or salad greens
- extra virgin olive oil as needed
To serve
- ¼ cup tahini
- 1 orange zest and juice
- ¼ cup pecans
Instructions
Preparing the vegetables and lentils:
- Preheat the oven to 200°C (390°F).
- Arrange the beetroot and broccoli on 1-2 lined baking trays. Drizzle with olive oil and bake for 20-30 minutes or until tender.
- If you are using dried lentils, first rinse them. Add the lentils to a small pot of water and bring to a boil for 5 minutes. Reduce to a simmer for 30 minutes or until tender. Drain the lentils and add to a large salad bowl. If you are using canned lentils, simply drain the llentils and add to a large salad bowl
- Allow the beetroot and broccoli to slightly cool. Add to your salad bowl.
- If using kale, chop the leaves and rinse in a colander. Keep the leaves in the colander. If using salad leaves, add directly to your salad bowl.
- Boil the corn in a small pot for 10 minutes or until the corn is tender. Drain the corn in a colander over the kale leaves. The heat from the water will allow the kale to soften. Cut the kernels off the corn. Add the kernels and wilted kale to your salad bowl.
To make the dressing:
- Mix the tahini, orange zest and juice in a small bowl. If desired, add some water to thin the dressing.
To assemble:
- Drizzle salad dressing and scatter pecans over salad. Toss the salad throughly. Enjoy immediately or store in the fridge until serving.
Nutrition
Serving: 1 serve | Calories: 587kcal | Carbohydrates: 69g | Protein: 26g | Fat: 27g | Sodium: 120mg | Potassium: 1087mg | Fiber: 23g | Sugar: 16g | Vitamin A: 17159IU | Vitamin C: 128mg | Calcium: 235mg | Iron: 7mg