Warm Lentil, Roasted Beet and Avocado Salad
A hearty vegetarian meal-prep salad with earthy roasted beets, tender lentils, crunchy apples, and creamy avocado, finished with a bright maple-dijon dressing.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 1 servings
Ingredients
- 80 g Apple
- 75 g Avocado
- 120 g Beets
- 1 g Black Pepper
- 8 g Dijon mustard
- 80 g Dry Brown lentils
- 35 g Feta Cheese
- 10 g Lemon juice
- 6 g Maple Syrup
- 10 g Olive oil
- 2 g Salt
- 50 g Spinach
Instructions
- Preheat the oven to 200°C. Peel and cube the beets, then toss them with half of the olive oil, salt, and black pepper.
- Spread the beets on a baking tray and roast for 30 to 35 minutes, stirring once, until tender.
- While the beets roast, cook the lentils in simmering water until just tender, then drain and cool slightly.
- Whisk together the remaining olive oil, Dijon mustard, maple syrup, lemon juice, salt, and black pepper to make the dressing.
- Divide the spinach, lentils, roasted beets, and sliced apple into meal-prep containers.
- Top with feta and avocado just before serving, then drizzle with the dressing.