This rustic whole grain beetroot salad ticks all the boxes and will not leave you hungry. It’s packed with protein and fibers thanks to the lentils and buckwheat and the beetroot adds a lovely sweet flavor.
I also made probably the world’s easiest version of a teriyaki sauce for the mushrooms. It’s just tamari soy sauce and garlic powder mixed with the mushrooms and sautéed until the sauce thickens and sticks to the mushrooms properly. Delicious!
Of course, as a confessed salad dressing addict, I never leave my salads naked. This time I made a sweet mustardy dressing which beats any shop bought honey, mustard dressings and without any refined sugar or preservatives it’s so much healthier too. Just mix your favourite mustard with apple cider vinegar, olive oil and maple syrup and that’s it.
- 200g kale
- 2 medium beetroots
- 100g green lentils
- 100g buckwheat
- 250g chestnut mushrooms
- 1 tbsp tamari sauce
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp whole grain Dijon mustard
- 1 tsp apple cider vinegar
- 1 tbsp maple syrup
- 1-2 tsp salt
- Handful of sunflower seeds
- Cook both the lentils and buckwheat as instructed on pack. Let cool
- Peel and chop the beetroots and steam until soft (you can also bake the beets with some olive oil)
- Rinse and chop the mushrooms. Heat a pan over medium heat and sauté the mushrooms until they release some liquid (no oil needed). Then add 1 tbsp tamari sauce and 1 tsp garlic powder and sauté for a few more minutes until the soy sauce thickens and sticks to the mushrooms
- Rinse and shred the kale. Mix with 1 tbsp olive oil and a dash of salt and massage with your hands until the leaves soften
- Make a dressing by combining 1 tbsp olive oil, 2 tbsp mustard, 1 tsp apple cider vinegar and 1 tbsp maple syrup. Mix until well combined
- Compile the salad by mixing all the ingredients together and top with the dressing and a handful of sunflower seeds