Black lentil and beet salad, a celebration of color and iron

Black lentils are rich in iron, protein, dietary fiber and antioxidants-excellent for balancing sugar, cholesterol and digestive health. Beets are known for their ability to improve blood circulation, reduce blood pressure and increase natural energy thanks to their nitrate content. The salad is rich, wintery and especially healthy–combining the sweetness of the beets, roasted nuts and black lentils, which are rich in iron and protein. Suitable as a side dish to a hot meal or as a satisfying main salad.

What's inside?

1/2 cup cooked black lentils (beluga)

1-2 medium beets, cooked, cut into small cubes

A handful of lightly toasted walnuts

A handful of peeled almonds (without skin), toasted if desired

A tablespoon of finely chopped fresh ginger

A tablespoon of black raisins

A large bunch of chopped parsley (don't skimp on it – it freshens everything up)

For the vinaigrette sauce: 2 tbsp quality extra virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, Salt and black pepper to taste

How to prepare?

1. Rinse the lentils well and cook in a pot with boiling water (3 times the amount of lentils) for about 20 minutes until the lentils are soft but retain their shape. Drain and cool.

2. Roasting: Roast the nuts and almonds in a dry frying pan or in an oven preheated to 180°C for 5–7 minutes until golden.

3. Mixing: Mix all ingredients in a large bowl gently.

4. Seasoning: Mix all the vinaigrette ingredients and add to the salad. Add the dressing just before serving as the lentils will absorb liquid and dry out the salad. Mix gently.

5. Serving suggestion: with fresh pomegranate seeds on top to add color and sweetness.

6. A real winter version: with beets and warm black lentils :)