Baby spinach, sweet potato and Beetroot salad topped with roasted pine nuts.
Prep. time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Ingredients
This recipe serves 2-3
Salad:
250g fresh baby spinach
1 large sweet potato
2-3 beetroots
200g lentils
Roasted pine nuts
Dressing:
Ginger
Lemon
Olive
Oil
Salt
Pepper
Step by step recipe
1. Cook lentils in water with a pinch of salt for 25-30mins, depending on how cooked you like them.
2. Heat the oven to 200ºC top bottom heat.
3. Peel your sweet potato and cut into slices. Coat with olive oil, salt and pepper and cook in the oven for approx. 20 mins.
4. Wash the spinach and slice the beet roots into slices.
5. Mix spinach and fresh beet root with the warm lentils and roasted sweet potato and top it with pine nuts.
Guten Appetit ♥︎
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