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Beet and spinach salad

Beet and spinach salad

May 4 2019

u

10 mn

Serves 5

I always love a good salad for lunch! I think when spring arrives and salad season starts, I get super excited and creative. I used leftovers beets a lentils which made is super speedy. You could fin both already cooked at the marker or simply bake the beets for 40 minutes at 400F in the oven and cook lentils ahead of time. Here is my latest addition!

Ingredients

  • 1 bag of baby spinach, washed and dried
  • 2 beets, cooked (I used red but yellow would be elicits as well)
  • 1 cup of cooked lentils
  • 1/2 cup of walnuts, chopped
  • Vinaigrette: 2 tsp of dijon mustard, 2 tpsp of red wine vinegar, 1/4 cup of olive oil, slat and pepper

Directions

Combine all the vinaigrette ingredients in a mason jar and shake vigorously until combined.

In a large bowl toss the salad with lentils, chopped beets and walnuts. Drizzle the vinaigrette all over and add some salt and pepper to taste.

 

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