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Lunch · DinnerServes 2 · Preparation time: 15 min

Lentil beet arugula salad

A fresh salad with lentils, beetroot, and arugula.

An appetizingly plated salad with lentils, beetroot, and arugula in a calm kitchen setting with soft daylight.AI
A fresh lentil, beetroot, and arugula salad dressed with olive oil and lemon.

Fresh · Meal prep

Ingredients

  • 240 g, cooked Lentils
  • 250 g, cooked Beetroot
  • 80 g Arugula
  • 1 tbsp Olive oil
  • 1/2 Lemon
  • 1 pinch Pepper
  • 1 tsp Balsamic Vinegar
  • 1 pinch Salt

Preparation

  1. Wash the fresh ingredients, drain, and prepare into bite-sized pieces.
  2. Mix all the main ingredients in a bowl.
  3. Stir together the olive oil, balsamic vinegar, spices, and lemon juice, fold in, and divide between two plates.

How it tastes

Earthy beetroot and lentils are joined by peppery arugula and lemon.

A good fit when …

A good fit when you want to toss the prepared ingredients with lemon and oil.

From the ingredients

LegumesVegetablesOils, sauces & spicesFruits
FolateLentils, ArugulaFiberLentils, Beetroot, LemonCopperLentilsManganeseLentilsProteinLentilsVitamin KArugula, Olive oilVitamin CArugula, LemonVitamin AArugulaVitamin EOlive oil

Ingredient assignments from the BodySeasons food catalog. They do not describe amounts or daily nutrient coverage.