Beetroot, baby spinach and lentil salad

Name: Beetroot, baby spinach and lentil salad
Total time: 3000 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 cup cooked brown letils; 2 cup baby spinach leaves; 1/4 cucumber-thinly sliced; 1 bunch whole beetroot-washed and stems removed; 1 cup Plain fat-free yogurt; 2 tbsp mint-chopped; 2 tbsp dill-chopped; 2 tbsp extra virgin olive oil; 1 sea salt flakes and freshly ground black peper

bamboo2 @cook_3104510

Beetroot, baby spinach and lentil salad

bamboo2 @cook_3104510

Saved

Ingredients

50 mins

2 servings

1 1/2 cupcooked brown letils
2 cupbaby spinach leaves
1/4cucumber-thinly sliced
1 bunchwhole beetroot-washed and stems removed
For dressing
1 cupPlain fat-free yogurt
2 tbspmint-chopped
2 tbspdill-chopped
2 tbspextra virgin olive oil
1sea salt flakes and freshly ground black peper

Saved

Steps

50 mins

1

Wrap beetroot in tin foil. Bake for 40minutes at 200°C oven or until a knife can be inserted easily.
2

Allow to cook slightly, then unwrap, peel and slice.
3

Mix all dressing ingredients well.
4

Add beetroot,lentils,spinach and cucumber to a bowl and spoon over dressing.