Spring has sprung! Get this bright salad on your plate and enjoy a bit of colourful wholefood goodness.

Beetroot, Quinoa and Black Lentil Salad

Vegan, Dairy Free, Gluten Free, Nut Free, Refined Sugar Free

Serves 4.
Prep Time: 8 hours soaking, 15 minutes prep.
Cooking Time: 90 minutes.

Ingredients

Method

1. Preheat oven to 200C. Peel the beetroot skin and cut in half. Slice them thinly with a mandoline slicer.
2. Place them into a deep oven dish. Add 1 tbsp olive oil and mix well. Cover the dish with a piece of foil and bake it for about 60 – 70 min or until cooked through. Add 2 Tbsp. apple cider vinegar and mix well. Set aside.
3. Place the quinoa into a fine mesh colander and rinse under running water until the water runs clear.
4. Place the rinsed quinoa and 1 cup water in a saucepan. Bring it to a boil over medium-high heat. Reduce the heat and simmer until the quinoa has absorbed all the water (about 13-15 min).
5. Remove from the heat and leave it covered for 5 min.
6. In a medium sized saucepan, bring water to a boil. Add soaked and rinsed black lentils and boil for 3-4 min or until softened. Drain the water and set aside.
7. In a jar with a lid, add 4 tbsp olive oil, 2 tsp apple cider vinegar, 2 tsp white wine vinegar, 2 tsp maple syrup, and 2/3 tsp pink salt. Shake well.
8. In a large bowl, transfer the black lentils and mix with 1/3 of the dressing.
9. Transfer cooked quinoa and baked beetroot into the same bowl and mix well. Add the dressing as needed. Salt to taste.
10. Refrigerate for at least for 2 hours. Add chopped herbs and sunflower seeds just before eating.

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Minako Umehara – @365cleaneats