Vitamin salad beet, red cabbage, lentils and fresh parsley

Ingredients

For 4 servings

• •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. 1.Start by preheating your oven to 180°C.
2. 2.Peel the butternut squash, then cut it into cubes of regular size.
3. 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. 4.Enjoy the cooking time to prepare the beet: wash it and cut it into small cubes.
5. 5.Finely slice the red cabbage into slats.
6. 6.Chop the fresh parsley and drain the green lentils.
7. 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. 8.Season with two tablespoons of olive oil, a tablespoon of vinegar, salt and pepper according to your taste. Gently mix and serve. Enjoy!