Lentil Salad with Roasted Beetroot and Walnuts
A high-fiber, antioxidant-rich lunch that supports digestion? Yes, please!
Nutrista AI
Real Dietitians, Real Results
Real Dietitians, Real Results
Cook the lentils in salted water until soft (about 20-25 minutes), then drain 'em.
Meanwhile, peel and dice the beetroot, and roast it in the oven with a little oil until tender (or steam it if you prefer).
Mix the lentils and beetroot cubes together in a bowl. Easy peasy!
Make a dressing with a little olive oil and lemon juice.
Toss the salad with the dressing – get it all mixed up nicely!
Sprinkle with coarsely chopped walnuts before serving, yum!
Real Dietitians, Real Results
| Generic Recipe (This Page) | Your Personalized Plan |
|---|---|
Random calorie count | Exact calories for your metabolism |
Estimated protein | Optimized protein for your muscle mass |
May stall your progress | Dietitian-guaranteed results |
One-size-fits-all portions | Portions calculated for your goals |
No allergen personalization | Tailored to your intolerances |
Real Dietitians, Real Results
Real Dietitians, Real Results
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