15 Min Beetroot + Lentil Salad

Recipe
Written By pollen + grace
Salad with beetroot, lentils, walnuts, cranberries & avocado


Recipe:

Beetroot, lentil, Avocado, walnut + cranberry salad, with balsamic dressing

PLANT-BASED | GLUTEN FREE

Total time: 15mins
Serves: 2

Looking for a quick, nutrient-packed lunch? This vibrant 15-minute beetroot + lentil salad is your go-to. With earthy beets, creamy avocado, and toasted walnuts tossed with peppery rocket and a tangy balsamic dressing, it's a delicious, satisfying + simple. Perfect for a speedy, nutritious meal!

INGREDIENTS

Salad:

  • 3 beetroots

  • 1/2 bag rocket

  • 1/2 pouch of your fave microwave lentils

  • Small handful of cranberries

  • 1 avocado

  • Small handful of walnuts (in chunks)

Dressing:

  • 1 tbsp balsamic vinegar

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp honey, maple or agave syrup

  • Pinch of salt + pepper

METHOD

1. Chop the beetroot into bite-sized chunks, ready to add some colour

2. Halve and pit your avocado, scoop out the flesh, and slice it

3. In a large bowl, combine the rocket, beetroot, avocado, and cranberries

4. Toast your walnuts by heating a dry pan over medium-high heat. Stir frequently until they start to turn golden and give off a deliciously nutty aroma (about 5 minutes).

5. Microwave your lentils as per the packet instructions and set aside once cooked

6. For the dressing, whisk all the ingredients together in a small bowl with a fork until smooth and well-combined.

7. Finally, add the cooked lentils, toasted walnuts, and balsamic dressing to your salad bowl. Toss everything together, making sure every bite is packed with flavour. Enjoy!

pollen + grace
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