Vegan Beetroot Pasta Salad With Green Lentils

Vegan Beetroot Pasta Salad With Green Lentils Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 10 mins

Ingredients

8 oz gluten-free pasta

7 oz cherry tomatoes

1 medium red onion

1/2 medium zucchini

3 cups arugula

1/2 medium cauliflower

1 cup cooked green lentils

1/4 cup almond butter

1/4 cup tamari

3 tbsp balsamic vinegar

3 tbsp maple syrup

3 oz cooked beetroot

Instructions

1Cook the pasta according to packaging instructions, draining and rinsing when it's done.

2Meanwhile, prepare the sauce by adding the tamari, balsamic vinegar, maple syrup, almond butter and beetroot to a blender or food processor and blending until smooth.

3Prepare the vegetables. Dice the tomatoes, onion, zucchini and cauliflower.

4When the pasta is ready, transfer it to a large mixing bowl together with the vegetables, arugula, cooked green lentils and the sauce. Mix together.

5Serve either immediately, or after leaving to chill in the fridge.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.