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Roasted Roots and Lentil Salad
Guiding Stars
Servings:
2 (255 g) as an appetizerPrep Time:
10 minutesCook Time:
15 minutes
Ingredients
Roasting brings out the sweetness in the root vegetables to make them the perfect pair to the warm of garlic and scallions and the bright tang of lemon. If you like a little more spice on your plate, kick the heat up a notch with a little hot sauce. This salad is inexpensive and stores well, so making a double batch to have plenty of leftovers for lunches is a smart idea.
1 c. lentils, cooked
1 beet, peeled and cubed
2 carrots, peeled and cubed
1/2 T. olive oil
1/4 t. salt
1/4 t. pepper
1 handful of fresh parsley, chopped
2 scallions, sliced
3 cloves garlic, minced
1 lemon, juiced
Directions
1. Preheat oven to 400 degrees F.
2. Toss beets and carrots with oil, salt and pepper. Roast until tender and slightly browned. Roast vegetables until tender, about 15 minutes.
3. Combine remaining ingredients with beets, carrots, and lentils. Garnish with parsley and serve warm.
Nutrition
| Nutritional Facts | |
| Servings | 2 (255 g) |
| Base Nutrients | |
| Calories | 208 kcal (10%) |
| Calories from Fat | 38 kcal (0%) |
| Total Fat | 4 g (6%) |
| Saturated Fat | 1 g (3%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 379 mg (16%) |
| Total Carbohydrates | 35 g (12%) |
| Dietary Fiber | 12 g (47%) |
| Protein | 11 g (19%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 37 mg (41%) |
| Minerals | |
| Calcium | 88 mg (7%) |
| Iron | 5 mg (28%) |
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