I've been very lazy lately with recipe postings, it's hard to remember to take photos of the foods as well as write down the quantities of all the ingredients so even though I've been making meals, I've yet to write one down. I thought I'd remedy that tonight with a warm salad since the weather has suddenly turned.
I try to use fresh ingredients when possible but sometimes canned lentil, beans and chickpeas do come in handy if I am short of time. I have several organic cans in the pantry so I pulled one out, roasted some beet and tossed it altogether. The result is a delicious healthy salad that is filling as well as high in nutrients. I had some beetroot vinegar in the fridge but you can easily substitute balsamic vinegar or even beet juice combined with vinegar and a little sugar to get the same result.
Lentils have a wonderful nutty and earthy flavour that is low in cholesterol and high in fiber. They belong to the legumes family and have the added benefit in assisting to manage blood sugar disorders, reducing the risk of heart disease and stroke. It's a high source of folate and magnesium which contribute greatly to heart health. One cup of lentils only contains 230 calories but leaves you feeling full and satisfied, great for managing weight loss and the high levels of iron and protein increases your energy.
Beet is one of my favourite root vegetables. It assists in lowering blood pressure and helps fight against heart disease and strokes. It's low in calories, helps keep blood sugar levels stable and helps lower cholesterol. It helps treat anaemia and fatigue, boosting stamina, containing potassium, magnesium, iron, folic acid as well as antioxidant properties. So what's not to love?
Warm Beetroot Lentil Salad
1 can organic lentils
1 med beetroot
1/2 onion
1/2 bulb fennel
1 cup spinach
2 tsp coconut oil
2 tsp beetroot vinegar (you can use balsamic)
1 tsp garlic
1/2 tsp coriander powder
1/4 tsp cumin
salt & pepper to taste
1.Preheat oven to 200˚C
2. Cut beetroot into cubes and thinly slice onion and fennel
3. Toss with coconut oil, garlic, cumin and coriander
4. Wrap in aluminum foil and put into oven for 35 mins
5. Drain and rinse lentils, mix with spinach and vinegar, add salt and pepper
6. Add the warm vegetables when ready and toss gently, leave for few mins to let the spinach wilt and serve!
