Global Starter

Roasted Beetroot and Lentil Salad

Name: Roasted Beetroot and Lentil Salad
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: Global

(0)

30Min

Easy

Ingredients

6 Servings

1 tbsp

Olive oil

2 cubes

Maggi® Chicken Bouillon

1 tsp

Ginger, finely chopped

2 Cloves

Garlic, finely chopped

2 large

Onions, finely chopped

2 large

Carrot, cut into small pieces

1 piece

bay leaves

4 Mediums

Beetroot

2 cups

Green lentils

4 cups

Water

1 bunch

Fresh Rosemary

1 Medium

spring onions, finely chopped

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Nutrition Value

Energy

350.51 kcal

Protein

19.12 g

Carbohydrates

62.32 g

Fats

4.31 g

Information per serving

Step 1
0 Min

Soak lentils for 1 hour.
Step 2
0 Min

Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins
Step 3
0 Min

Add 2 cubes of MAGGI® Chicken Bouillon, 4 cups of beetroot juice and 1 rosemary stem. Leave to simmer for 20 mins and cover with the lid.
Step 4
0 Min

Garnish with green onions and drizzle olive oil.
Step 5
0 Min

Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.

Step 1 of 5

Soak lentils for 1 hour.

Step 2 of 5

Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins

Step 3 of 5

Add 2 cubes of MAGGI® Chicken Bouillon, 4 cups of beetroot juice and 1 rosemary stem. Leave to simmer for 20 mins and cover with the lid.

Step 4 of 5

Garnish with green onions and drizzle olive oil.

Step 5 of 5

Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.

Roasted Beetroot and Lentil Salad

Ingredients

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Nutrition Value

Instruction

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Recipe PDF

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