Roasted beets salad with lentils and freekeh

Packed with flavor and nutrition this salad will give you a boost of energy that is most welcome at the end of a long winter.

Ingredients (serves 6)
- 6 medium size beets, washed and dried
- 1 cup lentils, picked and rinsed
- 1 cup freekeh, boiled according to the instructions on the packaging
- 1/2 cup walnuts, toasted
- a handful fresh parsley, chopped
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons vegetable oil
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons maple syrup/honey, or more, to taste
- salt and pepper, to taste

Place the beets on a baking sheet, coat with the vegetable oil then roast at 400F until fork tender. Allow to cool enough to handle then peel and cut the beets into bite size pieces. In a large bowl place the freekeh, fluff with fork then add the drained lentils, beets, walnuts and parsley. Season with the salt, pepper, maple, balsamic and olive oil. Toss gently to combine and adjust seasonings to your preference. Enjoy!

Share this:

, , , , , , , , ,