Give your menu a boost with our flavorful Potato, Lentil and Beet Salad! Perfectly healthy, delightfully fresh, and wonderfully easy, this modern take on a traditional potato salad is sure to get your taste buds going by bringing new combinations to life. This salad can be made ahead of time and kept in the fridge for up to 3 days, making this dish easy to prep for lunch or a weekend BBQ. This potato salad can be made using vegan mayo as well so you can cater to all of your party guests this summer! This recipe, which pairs perfectly with any traditional BBQ food or even as a side dish with dinner, will surely leave your guests looking for more!
Not only is this recipe gorgeous on the eyes, but it’s also incredibly nutritious, as it contains some of our favorite ingredients to cook with. Thanks to the beets, potatoes, and kale, this recipe is rich in potassium and sodium, which are important electrolytes needed for daily bodily functions. The intake of these electrolytes is so important, as they can aid in fighting against cardiovascular disease and help regulate your body’s fluid balance (1). Many of us may not realize how much fluid is lost due to things such as hot weather, sweating from an intense workout, or losing large amounts due to illness. To keep our fluid balance normal, it’s important to maintain high levels of electrolytes in our diets, which is why this is the perfect recipe for you to try! So, don’t be afraid to introduce this salad into your weekly routine, we promise it’s one that will keep you coming back for more.
Looking for some more summer BBQ inspiration? Try pairing it with our savory Tandori Chicken Thighs, not only will these combinations elevate your taste buds, but it will also add some extra nutrition to your plate. Afterwards, satisfy your sweet tooth with our Oatmeal Chocolate Chip Cookies for a well-rounded meal that your whole family is sure to love! For even more inspiration, be sure to check out the rest of the recipes on our blog as well!
Place potatoes and beets in a 3-quart saucepan over medium heat. Add enough cold water to completely cover vegetables, add salt, and bring to a boil. Once water is boiling, reduce heat to a low simmer; do not cover. Cook vegetables approximately 25 minutes or until potatoes and beets are tender.
Once done, place potatoes and beets in a strainer to drain water; run cold water over potatoes and beets until cooled.
In a large mixing bowl, combine cooled potatoes and beets, lentils, and apple cider vinegar. Set aside.
In a small bowl, whisk the lemon juice, mayonnaise, Dijon mustard and ground pepper together. Add the mayonnaise mixture to the potato and beet mixture; combine well.
Potato-Beet Lentil Salad can be refrigerated up to 3 days before serving. Serve on top of chopped kale.
Serving size: 1/2 cup Calories: 185 calories, Fat: 10 grams, Saturated fat: 1.5 gram, Carbohydrates: 17 grams, Sugar: 3 grams, Sodium: 200 milligrams, Fiber: 5.5 grams, Protein: 5.5 grams, Cholesterol: 5 milligrams
(1) Ulta-long-term human salt balance studies reveal interrelations between sodium, potassium, and chloride intake and excretion. American Journal of Clinical Nutrition. http://ajcn.nutrition.org/content/104/1/49.full?sid=0ad6f574-088a-4ae8-b12b-786e08803c09