Name: Moroccan Beet And Lentil Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 medium-sized beets, peeled and diced; 1 cup green or brown lentils, rinsed; 4 cups water; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil; 2 tablespoons lemon juice; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Crumbled feta cheese (optional, for garnish)

Instructions

In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside to cool.
Preheat the oven to 400°F (200°C). Place the diced beets on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, or until the beets are tender.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, cumin, paprika, cinnamon, cayenne pepper, and a pinch of salt and pepper.
In a large mixing bowl, combine the cooked lentils, roasted beets, and the dressing. Toss gently to coat the ingredients evenly with the dressing.
Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or lemon juice as desired.
Transfer the salad to a serving dish and garnish with chopped parsley and crumbled feta cheese, if using.
Serve the Moroccan Beet and Lentil Salad at room temperature or chilled, allowing the flavors to meld together for at least 30 minutes before serving.

Ingredients

Instructions

Nutrition Facts