Roasted Beet Citrus and Lentil Salad Recipe

Recipe By Crowded Kitchen

this salad has it all: refreshing greens, earthy roasted beets, tangy/sweet citrus, protein-rich lentils and a citrus dill vinaigrette that brings everything together. Perfect for a quick, filling weeknight dinner, especially when paired with some leftover soup or an easy sandwich

4.6
18 Rating -
Rate
20minstotal
15minsPrep
5minsCook
20m.total
15m.Prep
5m.Cook
Roasted Beet Citrus and Lentil Salad
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Ingredients for Roasted Beet Citrus and Lentil Salad Recipe

  • 1/4 cup Cooked green lentils
  • 1 cup Baby kale or arugula
  • 1/4 cup Microgreens
  • 1/4 Medium yellow beet, diced
  • 1/4 Medium red beet, diced
  • 1/4 Navel orange, pith removed and sliced into rounds
  • 1/4 Blood orange, pith removed and sliced into rounds
  • 1/4-1/2 Optional:tangerines, peeled and segmented
  • 0.08 cup Vegan feta
  • 1.25 tablespoon Orange juice
  • 1/4 tablespoon Lemon juice
  • 1.50 tablespoon Olive oil
  • 1/4 teaspoon Agave
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Ground pepper
  • 0.38 tablespoon Fresh dill, chopped well
Nutrition
value
304
calories per serving
21 g Fat7 g Protein23 g Carbs6 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    7g
  • Carbs
    23g
  • Fiber
    6g

MacroNutrients

  • Carbs
    23g
  • Protein
    7g
  • Fiber
    6g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    309mg
  • Iron
    2mg
  • Vitamin A
    769mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    219mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    201mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    89mg
  • Manganese
    < 1mg
  • Phosphorus
    159mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Crowded Kitchen