Description
This Lentil Salad with Beets and Pine nuts is an example of how you can make a filling salad. Easy, delicious, crispy and filling.
Ingredients
Scale
- 230 gram cooked brown lentils (this is about 100 grams uncooked lentils)
- 2 celery sticks, cut in little pieces
- 2 grated carrots
- one green bell pepper, cut in little pieces
- 3 cooked baby red beets, halved and sliced 1⁄4″ thick
- 185 grams green peas
- 50 grams of roasted pine nuts
- one green onion, cut in slices
- salt & peper to taste
- 2 teaspoons apple cider vinegar
- 1 teaspoon olive oil
Instructions
- Cut the veggies into little chunks. Meanwhile roast the pine nuts. Be careful, they burn quickly.
- Bring lentils and 4 cups water to a boil in a saucepan; cook, uncovered for about 20 minutes, or until tender, and strain. Add the lentils into a bowl with the celery, grated carrots, green bell pepper, red beets, green peas, roasted pine nuts, green onion, salt, and pepper, oil, and apple cider vinegar. Transfer to a bowl and serve.
Notes
Dressing suggestion:
Mix the following together in a little bowl:
3 tbsp apple cider vinegar;
3 tbsp olive oil;
2 1⁄2 tbsp prepared horseradish (optional);
2 tbsp Dijon mustard;
2 tbsp orange juice.