Beet and Carrot Lentil Salad

I created this healthy recipe from scratch a few years ago, and it has always been a hit at parties. Now I am happy to share it and I hope you will enjoy it too! Garnish with cilantro sprigs and lemon wedges to serve.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 136 Calories

Ingredients

• ½ teaspoon salt
• 3 cups water
• 1 cup water, or as needed
• 5 green onions, chopped
• 4 carrots, shredded
• 1 cup French lentils
• ½ bunch fresh cilantro, finely chopped
• 3 small beets, greens removed
• 5 vine-ripened tomatoes, chopped
• 3 lemons, zested and juiced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.

Step 3

Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.

Step 4

Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.

Step 5

Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.

Step 6

Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.