Beet and Lentil Salad
(4 votes)
(4 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
448
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 21.78 g | (22 %) | ||
| Fat | 20.19 g | (17 %) | ||
| Carbohydrates | 41.68 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.49 g | (28 %) |
more nutritional values
| Vitamin A | 47.15 mg | (5,894 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.03 mg | (0 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.43 mg | (4 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 69.52 μg | (23 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7.39 mg | (8 %) | ||
| Potassium | 218.48 mg | (5 %) | ||
| Calcium | 200.11 mg | (20 %) | ||
| Magnesium | 16.21 mg | (5 %) | ||
| Iron | 5.11 mg | (34 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 5.93 g | |||
| Cholesterol | 20.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 ozs green Lentils
- 20 ozs Vegetable broth
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- lemon juice
- salt
- peppers
- 9 ozs precooked Beets
- 2 scoops Buffalo mozzarella (each 4 ounces)
- 1 handful Arugula
- 2 mint
Preparation steps
1.
Rinse the lentils and drain. Bring the broth to a boil and add the lentils. Simmer until tender, approximately 20 minutes. If necessary, drain after cooking. Mix lentils with the balsamic vinegar and oil and season with lemon juice, salt and pepper. Let cool to lukewarm.
2.
Meanwhile, dice the beets and tear the mozzarella into small pieces. Rinse the arugula and mint and shake dry. Chop the mint coarsely and mix together with the beet cubes and lentils. Arrange the salad in 4 bowls and sprinkle the cheese and the arugula on top.
