Upbeet Lentil Salad Recipe

Name: Upbeet Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packet Love Beets, chopped; 2 oranges; 1 cup blueberries, rinsed; 1 cup beluga lentils; 1 cup Cucumber, diced; 1 scallion, sliced; 2 cups fresh basil, mint, dill; 1 cup sunflower sprouts; 1 packet Treeline Vegan Cheese, crumbled; 1/2 cup Champagne Vinegar; 2 tablespoons Dijon Mustard

Servings: persons

1 packet Love Beets, chopped
2 oranges
1 cup blueberries, rinsed
1 cup beluga lentils
1 cup Cucumber, diced
1 scallion, sliced
2 cups fresh basil, mint, dill
1 cup sunflower sprouts
1 packet Treeline Vegan Cheese, crumbled
1/2 cup Champagne Vinegar
2 tablespoons Dijon Mustard

1
Cook the lentils according to the instructions on the package. Set aside to cool.
2
Prepare the dressing: Zest and juice 1 orange and whisk together with vinegar and Dijon mustard.
3
Peel and chop the remaining orange and combine with sprouts, beets, blueberries, cucumber, herbs, scallions and lentils in a large salad bowl.
4
Pour the dressing over the salad and toss to combine
5
Crumble vegan cheese on top and garnish with additional herbs. Enjoy!

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 packet Love Beets, chopped, 2 oranges, 1 cup blueberries, rinsed, 1 cup beluga lentils, and more.

Yes, Upbeet Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Upbeet Lentil Salad

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