Roasted beet and horsegram salad with feta

Indulge in the flavors of this vibrant roasted beet and horsegram salad topped with creamy feta cheese. A delightful blend of earthy and tangy notes.

Ingredients:

• 1/3 cup horse gram (or brown lentils)
• 2 medium sized beets
• 40 grams feta cheese
• 2 tablespoons olive oil
• 1 small onion, finely sliced
• Sliced radishes (optional)
• Fresh spinach leaves or other salad greens (optional)
• 1 1/2 teaspoons dijon mustard
• 1 clove of garlic, minced
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons lime juice (or 2 tsp lemon juice)
• 2 tablespoons extra virgin olive oil
• Freshly grated black pepper
• Salt, to taste

Instructions:

1. Place the horse gram in a saucepan along with 2 cups of water and bring it to a boil. Reduce the heat to a gentle simmer, cover with a lid, and cook until the horse gram is tender (it should be cooked but still firm). Once done, drain the water and set it aside.
2. Preheat the oven to 180 C (360 F). Rinse and pat dry the beetroots. Spread them on aluminum foil, drizzle with olive oil, close the foil packet, and roast in the oven for 25 - 30 minutes or until the beetroots are soft (a knife should go through them easily). After cooking, let them cool slightly, peel off the skins, and cut the beetroots into approximately 2-inch by 2-inch pieces. Set them aside.
3. For the dressing, combine all the specified ingredients in a container and shake well until they are thoroughly mixed. Taste the dressing and adjust the seasoning as necessary.
4. In a large bowl, mix together spinach leaves, radishes, roasted beets, sliced onions, and cooked horse gram. Pour the dressing over the salad and toss gently to coat everything. Crumble feta cheese on top before serving. Enjoy the salad either warm or cold.

Summary:

• Calories: 975 kcal
• Fat: 73 g
• Protein: 15 g
• Carbs: 69 g
• Potassium: 885 mg
• Magnesium: 68 mg