Roasted Beetroot And Lentil Salad Recipe | MAGGI® Arabia

Roasted Beetroot and Lentil Salad

This colourful salad combines the goodness of roasted beetroot and lentils. Look no further for a nutritious and appetizing salad.


  • Olive oil
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 teaspoon ginger, finely minced
  • 2 cloves garlic, finely minced
  • 2 large onions, finely chopped
  • 2 large carrots, chopped into small cubes
  • 1 bay leaf
  • 4 medium beetroots, chopped into small cubes
  • 2 cups green lentils
  • 4 cups beetroot juice
  • 1 rosemary stem
  • Chopped green onions for garnish

How to Prepare

  1. Soak lentils for 1 hour.
  2. Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins
  3. 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.
  4. Garnish with green onions and drizzle olive oil.
  5. Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.

Nutritional Info

No Info

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