Beetroot Salad with Lentils, Broccoli, and Spinach
Ingredients
- 3-4 beetroot
- 1 small broccoli
- handful baby spinach
- 80 g lentils
- sprouts
- 50 g vegan cheese or vegan variant
Dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp water
- 1 tsp maple syrup
- 1 green onion (white part)
- 1/2 tsp granular mustard
- salt
- pepper
Preparation
Preheat the oven to 180 °C and lay out a baking sheet with parchment paper.
Peel beetroot and cut into slices.
Rub with a little olive oil and spread on the baking tray.
Roast for 25 minutes in the oven.
Cook the lentils in plenty of water.
Depending on the variety, this can take up to 30 minutes.
Blanch the broccoli and wash the spinach well.
Mix the dressing ingredients well together.
Arrange the salad ingredients on a plate and drizzle with the dressing.
Season with salt and pepper.
