Best Lentil Beetroot And Rocket Arugula Salad Recipes
ARUGULA LENTIL SALAD FROM HEAVEN
High protein, iron and fibre in exotic Arugula and Lentil Salad that's healthy and vegan. Only 12 minutes to make with easy to find ingredients.
Provided by HurryTheFoodUp
Categories Dinner Lunch Main Course Salads
Time 12m
Number Of Ingredients 12
Steps:
- Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.
- Dice up and fry the onion in olive oil for about 3 minutes on a low heat.
- Move the onion mix into a big bowl.
- Meanwhile chop the chilli/jalapeño and dried tomatoes. Cut the bread into big croutons. Add them to the pan and fry for another 2 minutes until the bread is crunchy. The oil from the sun-dried tomatoes should do.
- Season with salt and pepper.
- Wash the arugula and add it to the bowl. Add the raisins.
- Put the lentils in too. Season with salt, pepper, maple syrup and balsamic vinegar. Finally, serve with the croutons mix.
- Super tasty!
Nutrition Facts : Calories 529 kcal, Carbohydrate 73 g, Protein 22 g, Fat 19 g, SaturatedFat 3 g, Sodium 438 mg, Fiber 15 g, Sugar 14 g, ServingSize 1 serving
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
BEET AND LENTIL SALAD WITH CHEDDAR
This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
- While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.
LENTIL, BEETROOT AND ROCKET (ARUGULA) SALAD
Make and share this Lentil, Beetroot and Rocket (Arugula) Salad recipe from Food.com.
Provided by Lani D
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- At Home: combine lentils and beetroot. Toss in vinegar.
- At lunch: serve lentils and beetroot on the rocket and sprinkle a small serving of fetta cheese ontop.
Nutrition Facts : Calories 236.6, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.9, Sodium 163.1, Carbohydrate 37.2, Fiber 17.1, Sugar 6.2, Protein 15.9
MUSTARDY BEETROOT & LENTIL SALAD
A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
- Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.
Nutrition Facts : Calories 156 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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