Rainbow Bowl with Lemon Pickled Beets and Beluga

I wanted to share with you a recipe for a little nutrient-packed and rainbow-colored lunch bowl. I find that this is often just what I need in between all the heavy Christmas dinners.

The little sweet twist in this bowl is the super easy lemon pickled beets that taste amazing and makes the bowl look festive and inviting.

If you’re looking for a healthy and delicious lunch option that will also add a pop of color to your holiday table, give this recipe a try!

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Rainbow Bowl w. Lemon Pickled Beets & Beluga

Rainbow Bowl with Lemon Pickled Beets and Beluga
Course Salad
Servings 2
Calories 393kcal


  • 1/2 cup cooked beluga lentils
  • 75 g feta cheese
  • 2 handful chopped parsley
  • 1 large avocado
  • A handful salted pistachios, chopped
  • 2 tbsp apple cider vinegar
  • 2 tbsp oil
  • 1/4 tsp mustard
  • A pinch of salt
  • 1/2 tsp honey

Lemon pickled beets

  • 1 lemon juice
  • 2 medium beets
  • 1/2 tsp honey
  • A pinch of salt


  • Peel your beets and use a mandolin, or a very sharp knife, to finely slice them. In a bowl combine, lemon juice, honey and salt and whisk together. Add the sliced beets, toss them, and let them marinate for around 20-30 min.In a bowl combine oil, vinegar, honey, mustard and salt and stir together to make a little vinaigrette. Arrange all the ingredients in a bowl. Make sure to drain the beets before adding them. Then toss it all with a little vinaigrette. Bon appetite


Calories: 393kcal | Carbohydrates: 31g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 438mg | Potassium: 52mg | Fiber: 10g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 4mg