Beetroot and mung bean salad

This is my new favorite salad with beetroot! No doubt! It is great for winter time but taste so fresh. I like using mung beans here as they are tiny and taste great, but they can be substituted with green lentils, soy beans or any other small legumes. I also recommend using small beetroot and roasting them because this way they will be sweeter and compliment the other ingredients better.

• Serves 4

What you need:

• 1 cup mung beans;
• 4-5 medium beetroots;
• 1 large sweet apple;
• a handful or arugola;
• a handful of fresh dill.

Dressing:

• 1 tbsp grainy mustard;
• 3 tbsp lemon juice;
• 3 tbsp olive oil;
• salt and black pepper.

What you have to do:

1. Soak mung beans for 1-2 hours and then boil them for 30 minutes until they are soft. Drain and cool completely.
2. Season beetroot with salt and black pepper, drizzle with some olive oil and wrap in some parchment and then in some aliuminium foil. Bake them in a 200C oven for 50-60 min. Cool them completely. Then peel and cut in cubes.
3. Peel, core and cut apple in cubes.
4. Finely chop dill and arugola.
5. In a large bowl combine boiled mung beans, beetroot, apple, arugola and dill. In a small bowl whisk mustard, lemon juice and olive oil. Pour the dressing over the salad. Mix the salad and serve.

Enjoy!