I created this healthy recipe from scratch a few years ago, and it has always been a hit at parties. Now I am happy to share it and I hope you will enjoy it too! Garnish with cilantro sprigs and lemon wedges to serve.
Original recipe makes 8 servings
Ingredients
1 cup water, or as needed
3 small beets, greens removed
3 cups water
1 cup French lentils
1/2 teaspoon salt
5 vine-ripened tomatoes, chopped
4 carrots, shredded
1/2 bunch fresh cilantro, finely chopped
5 green onions, chopped
3 lemons, zested and juiced
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PREP
15 mins
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COOK
45 mins
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READY IN
1 hr
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.
- Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.
- Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.
- Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.
- Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.
Nutrition
Calories: 136 kcal
Carbohydrates: 28.5 g
Cholesterol: 0 mg
Fat: 0.7 g
Fiber: 12.2 g
Protein: 8.3 g
Sodium: 202 mg