Warm Beet, Green Apple and Trio Lentil Salad

I love a good salad, but even more than that, I love one that is beautiful, colorful, and packed with planted based proteins.  Well, this one gives you all of that and so much more.  My warm beet salad is sweet, tangy, crunchy and just plain beautifully delicious.

This salad is a great way to go for getting healthy for the New Year! It’s loaded with vegan protein, antioxidants, detoxifying,  gluten free and high in fiber.  This is one beet salad you will make again and again.

Enjoy and always, Set the Table with Love! 🙂

IMG_7953
Warm Beet, Green Apple and Trio Lentil Salad

Tri Color Lentils

1 cup of tri color sprouted lentils, or you can use just one color

3 cups water

Salt and pepper to taste

Beets and Apples

3 medium-size beets,  yellow, orange and red, tops removed,  peeled, scrubbed and sliced on a mandolin( save some of each beet to julienne, raw as a garnish, optional)

2 medium-size green apples, sliced on a mandolin, (save some of the green apple to julienne, raw as a garnish, optional)

1 tablespoon olive oil

salt and pepper to taste

IMG_7952
Warm Beet, Green Apple and Trio Lentil Salad

Dressing and Salad

½ cup balsamic vinegar
½ cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Sea salt and freshly ground black pepper
4 ounces baby arugula
1/2 cup raw pumpkin seeds

Cook the lentils according to container’s directions. Remove from heat and set aside.

Add olive oil to a sauce pan on medium heat.  Once the oil is heated, add mandolin cut beets and apples to the oil. Add salt and pepper to taste. Cook for about 3-4 minutes.  You want the beets and apples to cook, but not lose their crispy texture. Once cooked , set a side.

Meanwhile, whisk together the vinegar, olive oil, mustard,  1 teaspoon salt, and 1 teaspoon pepper and set aside.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter. Gently sprinkle some cooled lentils over the arugula.

Arrange the beets, apples and pumpkin seeds  on top.  Use your julienned beets and apples as a garnish. Drizzle with  more vinaigrette, if you prefer.  Add a little salt and pepper and serve warm or at room temperature.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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