An easy beetroot and spinach salad recipe is so simple and a tasty way to enjoy those autumn flavours. A mixture of blistered brussel sprouts, dutch carrots, beets, english spinach and lentils, they make a nutrient-dense and filling salad that works so well as part of a healthy dinner. This recipe can be enjoyed for lunch, dinner or as an easy inclusion as part of a celebratory holiday meal.
This wholesome salad falls under so many categories. Paleo, Whole30 , vegan and gluten-free. I have also found it keeps well and is therefore a wonderful meal prep idea.
Add your choice of protein and this salad makes an ideal healthy dinner meal.
In fact the other night, I grilled some port cutlets whilst roasting the brussel sprouts and once I assembled the salad, added some of the beetroot and spinach salad along with a cutlet in each meal prep container and voila! had a gourmet style meal prepped ready to go.
I never would have thought as a child I would be happily making a salad consisting of beetroots and brussel sprouts. They have slowly become my favourite vegetables, especially when prepared the right way.
1 bunch small dutch carrots – scrubbed
8-12 brussel sprouts
200g english spinach
1/4 cup brown lentils
2 tablespoons balsamic vinegar
2 tablespoons almond flakes, skin on
1/4 cup yoghurt
1/4 cup fresh lemon juice
1 pinch lemon zest
1/4 cup pure olive oil
Salt and pepper to taste
To make the dressing vegan, an alternative to the yoghurt would be tahini paste. Replace the yoghurt with 2 tablespoons tahini.
Clean carrots and brussel sprouts. Boil the brussel sprouts until they are tender and not too soft.
Cut them in half lengthwise and place in a baking dish, cut side up. Drizzle with balsamic and grill in the oven until they blister.
Wash lentils, and boil for 10 minutes. Rinse, and strain.
Boil the beetroot separately from the other vegetables. They will bleed into the water and stain your carrots and brussel sprouts if you boil them together. With a skewer pierce to check if they are soft inside.
Rinse in cold water, and scrub the skin with your thumb. The skin will peel off the beetroot. Cut into wedges – 6-8 depending on the size of the beetroot.
Add all the dressing ingredients together and whisk until all the ingredients are well blended and form a light mixture.
Strategically place your vegetables on a serving tray, add seasoning and drizzle with the yoghurt dressing. Sprinkle with almonds to serve.