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Global Appetizer

Roasted Beetroot and Lentil Salad

0
30 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 tbsp
Olive oil
1 tsp
Ginger, finely chopped
2 Cloves
Garlic, finely chopped
2 large
Onions, finely chopped
2 large
Carrot, cut into small pieces
4 Mediums
Beetroot
2 cups
Green lentils
1 Stem
Fresh Rosemary
1 Medium
spring onions, finely chopped

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Instruction

30 Minutes
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.
Roasted Beetroot and Lentil Salad

Step 1 of 5

Soak lentils for 1 hour.

Roasted Beetroot and Lentil Salad

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

Roasted Beetroot and Lentil Salad

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.

Roasted Beetroot and Lentil Salad

Step 4 of 5

Garnish with green onions and drizzle olive oil.

Roasted Beetroot and Lentil Salad

Step 5 of 5

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

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