Description
A nutritious salad combining roasted beets and lentils with a creamy tahini dressing.
Ingredients
- 2 medium beets, peeled and diced
- 1 cup cooked lentils
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups mixed greens
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 400°F.
- Toss diced beets with 1 tbsp olive oil, salt, and pepper.
- Roast beets for 25 minutes or until tender.
- Whisk tahini, lemon juice, garlic, and remaining olive oil in a bowl.
- Combine roasted beets, lentils, and mixed greens in a large bowl.
- Drizzle with tahini dressing and top with walnuts.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Substitute walnuts with almonds if preferred.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean