Vitamin salad beet, red cabbage, lentils and fresh parsley
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Starter
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Prep
15 min
Cook
25 min
Total time
40 min
Ingredients
Ingredients
- 450 g 450 gr butternut
- 375 g 375 gr green lentils (cooked and drained)
- 300 g 300 gr cooked beet ( 1 large)
- 300 g 300 gr red cabbage (approximately 1/2)
- 4 c. à soupe 4 tablespoons olive oil
- 1,5 c. à soupe 1.5 tablespoon vinegar
- 1,5 c. à café 1.5 teaspoon honey
- A few bits of parsley
- Salt
- Pepper
Method
- 1
Start by preheating your oven to 180°C.
- 2
Peel the butternut squash, then cut it into cubes of regular size.
- 3
Place the butternut cubes in a salad bowl and coat them with a tablespoon of olive oil and a teaspoon of honey. Bake for 25 minutes.
- 4
Enjoy the cooking time to prepare the beet: wash it and cut it into small cubes.
- 5
Finely slice the red cabbage into slats.
- 6
Chop the fresh parsley and drain the green lentils.
- 7
Once the butternut is cooked and slightly cooled, combine all the ingredients in a large salad bowl: lentils, beet, red cabbage, parsley and roasted butternut.
- 8
Season with two tablespoons of olive oil, a tablespoon of vinegar, salt and pepper according to your taste. Gently mix and serve. Enjoy!
Nutrition
- calories
- 340 kcal
- fatContent
- 11 g
- fiberContent
- 14 g
- sugarContent
- 14 g
- sodiumContent
- 220 mg
- proteinContent
- 13 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 52 g
- saturatedFatContent
- 2 g
- unsaturatedFatContent
- 9 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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