By Mona Arndt
Anti-inflammatory Beetroot Salad
11 steps
Prep:30minCook:10min
This salad is anything but boring, tastes super delicious and crunchy, and is also a real vitamin bomb and rich in plant protein.
Updated at: Sat, 06 Jul 2024 09:16:05 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories348.6 kcal (17%)
Total Fat13.7 g (20%)
Carbs45.6 g (18%)
Sugars18.7 g (21%)
Protein16.4 g (33%)
Sodium191.5 mg (10%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the dressing
For the Salad
Instructions
Step 1
Cook the lentils according to the package instructions.
Step 2
In a small bowl, mix 2 teaspoons of dried herbs with 1 tablespoon of olive oil and 2 tablespoons of white balsamic vinegar. Whisk well to combine. Set aside.
Step 3
Finely shred the red cabbage.
Step 4
Dice the cooked beets into small cubes.
Step 5
Cut the tomatoes into small pieces.
Step 6
Chop the parsley finely.
Step 7
Tear or chop the romaine lettuce into bite-sized pieces.
Step 8
Dice the yellow bell pepper.
Step 9
In a large salad bowl, combine the cooked lentils, shredded red cabbage, diced beets, chopped tomatoes, parsley, romaine lettuce, and yellow bell pepper.
Step 10
Pour the prepared dressing over the salad and toss well to ensure all ingredients are coated.
Step 11
Sprinkle the hemp seeds over the salad.
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