Warm Lentil, Spinach & Beetroot Salad Recipe

Name: Warm Lentil, Spinach & Beetroot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 1 green pepper, chopped; 250 g lean bacon, chopped; 5 ml dried herbs; 50 ml balsamic glaze; 500 g spinach, chopped; 250 g beetroots, cooked; 2 (410 g) cans lentils; 100 g rocket, chopped; 50 g blue cheese, crumbled; salt and pepper, to taste

Servings: persons

15 ml olive oil
1 onion, chopped
2 garlic cloves, crushed
1 green pepper, chopped
250 g lean bacon, chopped
5 ml dried herbs
50 ml balsamic glaze
500 g spinach, chopped
250 g beetroots, cooked
2 (410 g) cans lentils
100 g rocket, chopped
50 g blue cheese, crumbled
salt and pepper, to taste

1
In a large frying pan, heat up about half of the oil. Add the onion, garlic & greenpepper and saute until it softens. Add the bacon and cook for another 5 minutes, or until done.
2
Add to this the spinach, herbs and balsamic glaze and stir well to combine. Cook for about 2 minutes or until spinach is wilted.
3
Meanwhile combine the beetroot and lentils in a large salad bowl and warm briefly in the microwave (about 1 minute or so).
4
Finally add the spinach and bacon mixture to the salad bowl, together with the rocket and blue cheese and stir to combine. Season to taste with salt and pepper and serve.

601

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 13 ingredients. The key ingredients include: 15 ml olive oil, 1 onion, chopped, 2 garlic cloves, crushed, 1 green pepper, chopped, and more.

Yes, Warm Lentil, Spinach & Beetroot 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.

Warm Lentil, Spinach & Beetroot Salad

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