Try this Lentil Salad with Beets and Spinach recipe, or contribute your own.
Suggest a better descriptionSource: Cooking Light magazine
Preheat oven to 375 degrees
Cut the ends off of the beets, cut into fourths or eighths, and toss in a little olive oil
Place on baking sheet and roast for 45 mins to one hour, when fork inserted into beets are tender
Place one cup of water and lentils in a medium pot, bring to a boil, and let simmer for 15 mins, then drain and set aside
Combine the vinegar, Dijon mustard, pepper and olive oil in a salad bowl and whisk until oil is emulsified
Add the lentils, roasted beets and remaining ingredients and toss
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 149 | ||
Calories from Fat: 43 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.1mg | 1 % | |
Potassium 427mg | 11 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 8.8g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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