Need some side salad inspiration other than the classic (and very boring) green salad? Here’s my suggestion, a salad high in protein, seasonal and low-budget friendly. Add a grain to it and it will make the perfect lunch on the go to pack in your Mason jars! You’re welcome!
Beet Lentils & Parsley Salad
gives 2-4 servings
5-6 yellow medium size beets, well washed but not peeled.
1/2 cup of dry lentils
about 1 cup of roughly chopped flat parsley, well packed
leaves from 2 branches of fresh mint, finely sliced
1-2 stalks of kale, finly chopped
about half a block of extra firm tofu*roughly crumbled in bite size
dresisng : olive oil, apple cider vinegar, dijon mustard, maple syrup, garlic, ground cumin, salt & pepper
* If you have the time and the chance to do so, cover the tofu with salted water and let it soak in the fridge for 5-7 days. It will give a nice salty taste to it (that reminds feta). If you can find lacto fermented tofu where you live, don’t hesitate to use it (as it is) instead of tofu.
Pre-heat the oven at 375F.
Individually cover the beets with foil. Enrober les betteraves dans du papier d’aluminium individuellement. Place on a cooking sheet and cook for 45-60 minutes, or until you can easily pierce them with a knife. Let the beets cool down, unfold and peel them under cold water (they will easily peel, without the need of a knife). Dice them into bite size.
Rince the dry lentils, transfer in a saucepan and cover with cold water. Uncovered, bring to a boil, then turn the heat to low and cook, covered, 10-15 minutes, or until the lentils are fully cooked. Strain the lentils and put them aside.
In a small bowl, make your dressing accordingly to your own taste.
In a larger bowl, mix the lentils, the beets, the parsley, the kale and the dressing. Add the crumbled tofu and soflty mix.
Serve as a side salad to your main dish or, if completed with a whole grain (quinoa, bulgur, buckwheat, etc.) as a main dish.