Anti-inflammatory Beetroot Salad

This salad is anything but boring, tastes super delicious and crunchy, and is also a real vitamin bomb and rich in plant protein.

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Step 1

Cook the lentils according to the package instructions.

Step 2

In a small bowl, mix 2 teaspoons of dried herbs with 1 tablespoon of olive oil and 2 tablespoons of white balsamic vinegar. Whisk well to combine. Set aside.

Step 3

Finely shred the red cabbage.

Step 4

Dice the cooked beets into small cubes.

Step 5

Cut the tomatoes into small pieces.

Step 6

Chop the parsley finely.

Step 7

Tear or chop the romaine lettuce into bite-sized pieces.

Step 8

Dice the yellow bell pepper.

Step 9

In a large salad bowl, combine the cooked lentils, shredded red cabbage, diced beets, chopped tomatoes, parsley, romaine lettuce, and yellow bell pepper.

Step 10

Pour the prepared dressing over the salad and toss well to ensure all ingredients are coated.

Step 11

Sprinkle the hemp seeds over the salad.