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Roasted Beetroot and Lentil Salad
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Not included in this recipe
Treenut
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Olive oil
1 tablespoon Olive oil
Maggi® Chicken Bouillon
2 cubes Maggi® Chicken Bouillon
Ginger, finely chopped
1 teaspoon Ginger, finely chopped
Garlic, finely chopped
2 Cloves Garlic, finely chopped
Onions, finely chopped
2 Large Onions, finely chopped
Carrot, cut into small pieces
2 Large Carrot, cut into small pieces
bay leaves
1 piece Spices, bay leaf
Beetroot
4 Mediums Beetroot
Green lentils
2 cups Green lentils
Water
4 cups Water, bottled, generic
Fresh Rosemary
1 bunch Fresh Rosemary
spring onions, finely chopped
1 Medium spring onions, finely chopped
Roasted Beetroot and Lentil Salad
Nutri value
| Carbohydrates | 62.31 g |
| Energy | 350.51 kcal |
| Fat | 4.3 g |
| Protein | 19.12 g |
| Fiber | 12.92 g |
| Sodium | 767.84 g |
| Sugar | 13.92 g |
Instructions
5 Steps
30'
Total
5'Preparation
30'Cooking
0'Waiting
MAGGI Recipes: Roasted beetroot and lentil salad وصفات ماجي: طاجن العدس والشمندر
Step by step
1 of 5
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Step 1
Soak lentils for 1 hour.
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2 of 5
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Step 2
Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins
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3 of 5
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Step 3
Add 2 cubes of MAGGI® Chicken Bouillon, 4 cups of beetroot juice and 1 rosemary stem. Leave to simmer for 20 mins and cover with the lid.
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4 of 5
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Step 4
Garnish with green onions and drizzle olive oil.
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5 of 5
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Step 5
Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.
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Roasted Beetroot and Lentil Salad
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