I love my big lunch salads. I find it’s really the easiest way to get in multiple servings of vegetables, and I can always mix it up with different dressings, toppings, and ingredients. But, sometimes I tend to make the same salad over and over again. And then I get a little bored. Plus it’s winter. It’s cold.
So this is a fun way to switch up some lunch time salads! Swapping out greens for crunchy purple cabbage really mixes it up and gives you a hearty meal that will last for days in the fridge. And golden beets! So delicious and different. I get really excited when I see these at the store – you can only get them certain times of the year, and they’re a lot milder than their dark red relative.
I love the different textures in this salad – some crunchy, some soft. Plus, you can eat this meal hot or cold. Either way is delicious!
You can add some protein (like a fried egg or rotisserie chicken) to this salad to help you stay full till dinner, or just leave it as is. Enjoy!
Lentil & Golden Beet Salad
A hearty, make-ahead salad
- 1 cup lentils
- 1/2 boullion cube
- 4 golden beets
- 1/2 red onion
- 1/2 purple cabbage
- 1 tbsp olive oil
- 1 tbsp cane vinegar (I like Steen's)
- salt, to taste
- pepper, to taste
Cook lentils with bouillon cube until tender. Or use pre-cooked.
Scrub beets clean, then boil. Peel off the skin once beets are tender and can be pierced with a fork.
While lentil and beets are cooking, slice red onion and cabbage. Chop beets into cubes when they are done cooking.
Combine all ingredients in a bowl and toss. Serve as a side or add a protein to make it a meal!