Lentil, Beet, Spinach and Pear Salad

Ingredients

• Lentils3/4 cup (150 g)
• Beets1/2 count (40 g)
• Spinach1 cup (30 g)
• Pear1/2 count (90 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   You can use spinach or any green leaf you want.

3. 3

   Step 3

   Boil water with a bit of salt in a pot. Add the beets and cook for about 20 minutes.

4. 4

   Step 4

   Remove once soft once you put a stick in it. Let cool, peel, cut into small pieces and set aside.

5. 5

   Step 5

   In the meantime, cut the pear into small pieces.

6. 6

   Step 6

   For the dressing, mix olive oil, lemon juice and salt and pepper to taste.

7. 7

   Step 7

   Add the lentils, beets, spinach, pear and the dressing. Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil, Beet, Spinach and Pear Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.