salade de lentilles aux betterave, aux fines herbes et au tofu de feta

Lentil and beetroot salad with tofu feta

Aryane @ Valises & Gourmandises
This lentil and beetroot salad is perfect for work and school lunches. Thanks to the tofu feta and the fresh herbs, it's an explosion of flavour!
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Course Lunch, Salad
Cuisine healthy, vegan, vegetarian
Servings 4 -6
Calories 507 kcal

Ingredients
  
1x2x3x

  • 2 cups lentils cooked
  • 2 cups beetroots cooked
  • 1/4 cup almonds chopped
  • 1 handful fresh dill chopped
  • 1 handful fresh parsley chopped
  • Tofu feta

Vinaigrette

  • 2.5 tablespoons olive oil
  • 1.5 tablespoon apple cider vinegar
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon Dijon mustard
  • salt & pepper

Instructions
 

  • Put all the salad ingredients in a bowl and mix well.
  • Add all the vinaigrette ingredients in a small jar, close the lid and shake well. Add the vinaigrette to the salad, mix well and let sit for at least 20 minutes before eating.

Notes

The quantities are for reference. Adjust them to your preferences!

Nutrition

Calories: 507kcalCarbohydrates: 68gProtein: 28gFat: 14gSaturated Fat: 2gSodium: 82mgPotassium: 1201mgFiber: 32gSugar: 8gVitamin A: 163IUVitamin C: 9mgCalcium: 91mgIron: 8mg
Keyword beetroots, dill, feta, lentils, salad, vegan
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