Beet Lentil Quinoa Salad with Carrot Dressing - alive magazine

Beet Lentil Quinoa Salad with Carrot Dressing - alive magazine

www.alive.com

Put some spark in mealtime with this salad that offers up a riot of earthy, peppery, creamy, sweet, and salty flavours—all enveloped in a savoury-sweet carrot…

View full recipe on www.alive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

  • Blender
  • Steamer basket
  • Oven
  • Cake pan
  • Parchment paper
  • Paper towel
  • Saucepan
  • Pot
  • Colander
  • Fork
  • Stove
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Plate

Ingredients

  • 4 medium beets, ends trimmed
  • 3/4 cup (180 mL) black (beluga) lentils or French green lentils
  • 1 bay leaf
  • 3/4 cup (180 mL) quinoa, preferably rainbow coloured
  • 4 cups (1 L) arugula or dandelion greens
  • 1 avocado, sliced
  • 1/3 cup (80 mL) sliced mint or dill
  • 1/2 cup (125 mL) crumbled feta
  • 1/4 cup (60 mL) unsalted roasted pumpkin seeds
  • 1/4 cup (60 mL) dried cherries
  • 1 medium carrot, peeled and chopped
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) white wine vinegar or rice vinegar
  • 2 Tbsp (30 mL) white or yellow miso
  • 1 Tbsp (15 mL) grated or finely chopped ginger
  • 1 tsp (5 mL) toasted sesame oil (optional)

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This