Beet and Carrot Lentil Salad

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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.

Step: 3

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.

Step: 4

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.

Step: 5

Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.

Step: 6

Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.

Per Serving: 136 calories; protein 8.3g; carbohydrates 28.5g; fat 0.7g; sodium 202.4mg.