Beetroot, Pear & Brown Lentil Salad with Baby Spinach Recipe

Name: Beetroot, Pear & Brown Lentil Salad with Baby Spinach
Total time: 30 min
Yield: 4
Ingredients: 150 g Brown lentils; 3 Cooked beetroots; 2 Pears; 150 g Baby spinach; 2 tbsp Olive oil; 1 tbsp Balsamic vinegar; 1 tsp Mustard; 0.5 tsp Salt; 0.5 tsp Black pepper

A fresh and nutritious salad combining sweet pears, earthy beetroots, hearty brown lentils, and tender baby spinach, dressed in a zesty vinaigrette.

easy

00:30

METHOD

Step 1.
Rinse the brown lentils thoroughly in cold water and then cook according to packet instructions until tender. Drain and set aside to cool.
Step 2.
Whilst the lentils are cooking, peel and cube the beetroots.
Step 3.
Slice the pears thinly. To prevent browning, you can toss them in a little lemon juice if you like.
Step 4.
In a large mixing bowl, combine the cooled lentils, roasted beetroot, sliced pears, and baby spinach.
Step 5.
For the dressing, whisk together olive oil, balsamic vinegar, a teaspoon of mustard, a pinch of salt, and freshly ground black pepper. Adjust seasoning according to taste.
Step 6.
Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the fridge until ready to serve.