Colorful Beetroot, Lentil & Sweet Potato Salad With Feta Cheese

This is one of my favorite warm salads and for one good reason: it is super rich in vitamins.

Beetroot

This deliciously purple root is full of beta-carotene, calcium, folic acid, iron , potassium  and Vitamin A. Betacyanin, the pigment that gives its special color, is known to suppress the development of some types of cancer. And, last but not least, it has an awesome taste.

Lentil

If you ask me, lentils are the super stars of the dry beans family. They are a very good source of cholesterol-lowering fiber, especially good for managing blood sugar disorders,  extremely nutritious and all at the price of 230 calories per 1 cup. It comes in different colors (red, green, yellow and black).  For this particular salad, I preferred the green one, because it’s color will contrast the color of the rest of the ingredients. But you can use whichever.

Sweet potato

If vegetables were superheros, the sweet potato would be Batman. It doesn’t have superpowers, but it definitely has all the necessary tools for damage avoidance. It is super rich in Vitamin A, Vitamin C, Magnesium, and Vitamin B6. That means it has both antioxidant and anti-inflammatory nutrients. You didn’t see that one coming, did you? Neither did the Joker.

Feta cheese

The heart and soul of Greek cuisine, it is one salty delight. And, it’s full of Protein, Calcium, Vitamin B12 and Riboflavin, which is important for red blood cell production and helps releasing energy.

Go figure, 4 simple ingredients and you’ve got yourself a vitamin bomb!

The tools you need are: a strainer, a peeler,a tray, baking paper or aluminium foil.

Now, let’s make this baby!

Colorful Beetroot, Lentil & Sweet Potato Salad With Feta Cheese
Servings Prep Time
2-4 Plates 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2-4 Plates 10 Minutes
Cook Time
20 Minutes
Colorful Beetroot, Lentil & Sweet Potato Salad With Feta Cheese
Servings Prep Time
2-4 Plates 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2-4 Plates 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Plates
Instructions
  1. Let the lentil dry in a strainer.
  2. Preheat the oven at 190 degrees C/ 374 degrees F. While the oven warms up, peel and cut the sweet potatoes in cubes. Sprinkle salt, if you must. Drizzle a few drops of sunflower oil on the tray covered with baking paper or aluminium foil and bake the sweet potatoes for approx 20 min, until they become soft and bit rough around the edges.
  3. While the sweet potatoes are baking, cube the beets and the feta cheese. Add the drained lentil. Once the sweet potatoes are done, add them to the rest of the mix, splash balsamico and put some love.
  4. Ta daaa! The most beautiful and nutritious salad in your plate! Go crazy!
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