Craving something heart-healthy and tantalizingly tasty? Meet our delectable Roasted Garlic and Lentil Beets Salad. This dish is a symphony of flavors meeting in the middle, managing to be both hearty enough to keep you satiated and light enough to do your body and heart some good. With the rustic undertones of roasted garlic and lentils and the earthy goodness of beets, this salad is a true superstar catering to both your taste buds and your health.
Ingredients List
The harmony in this dish is brought together by these accessible ingredients:
- 2 large beets, peeled and diced
- 1 cup dried lentils, preferably green or black
- 3 cloves of garlic, roasted
- 3 Tbsp olive oil
- Salt and pepper to taste
- 2 Tbsp balsamic vinegar
- A handful of fresh parsley, finely chopped
Note: If you prefer a different nuttier flavor, feel free to swap out the lentils with chickpeas or even quinoa.
Instructions
- Begin by preheating your oven to 400 degrees Fahrenheit, setting the stage for the roasting magic about to occur.
- Gather the beets and arrange them on a roasting tray. Drizzle the beet chunks generously with a dollop of olive oil, sprinkle with salt and pepper, and massage well. Roast these ruby gems in the preheated oven for around 40 minutes.
- While the beets are roasting away, rinse the lentils thoroughly under cold water and drain. Place them in a pot, cover with water, and bring to a slow simmer. Cook until tender, around 15-20 minutes.
- For the roasted garlic, peel the cloves and wrap in a small piece of foil with a drizzle of olive oil. Pop this into the oven alongside the beets for about 20 minutes.
- Once everything is cooked, let the ingredients cool a bit, then mix together in a large bowl. Drizzle over the balsamic vinegar, the rest of the olive oil, and add the fresh, chopped parsley. Stir gently to mix all the flavors.
- You now have a rustic, heart-friendly, uber-flavorful Roasted Garlic and Lentil Beets Salad waiting to be enjoyed!
Cooking Time & Servings
This recipe is designed for 4 servings and approximately takes about an hour to prepare and cook from start to finish.
Nutritional Information
Our Roasted Garlic and Lentil Beets Salad offers a wealth of nutrients that support heart health. For every serving, you get:
- 280 calories
- 8 grams of fat
- 38 grams of carbohydrates
- 14 grams of protein
- and a beneficial amount of CoQ10, a superstar compound that supports heart health.
Tips and Tricks
To elevate the taste and ensure your experience of making this dish is as smooth as a silk, remember to just:
- Soak your lentils overnight if using the dry option. It significantly reduces the cooking time.
- Always roast your beets at high heat. It helps them to caramelize, bringing out their natural sugars.
- You can add a dollop of Greek yogurt or crumbled feta cheese on top for an extra hit of creamy goodness!
To wrap it up…
The Roasted Garlic and Lentil Beets Salad is more than just a dish — it’s a celebration of heart-healthy ingredients coming together to create something truly delicious and nutritious. Give this recipe a try, and don’t forget to share your culinary creations with us on social media using #HeartHealthyRecipes.
Frequently Asked Questions
- Can I use canned lentils instead?
Yes, you can replace dried lentils with canned. Just make sure to rinse and drain them before using. - Why are my roasted beets hard?
This might be because your oven wasn’t hot enough or you didn’t roast them long enough. Always roast at high heat and make sure they are tender before removing. - Can I make this salad in advance?
Absolutely! This salad tastes great cold and can keep in the fridge for few days. - Is it heart-healthy?
Yes, this recipe is rich in heart-healthy nutrients, including CoQ10 which supports heart health. - Do I have to peel the beets?
While it’s not necessary, peeled beets have a more tender texture and better absorb the spices and oil.
