Beetroot and lentil salad

Name: Beetroot and lentil salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Mountain Lentils; 100 g Mushrooms; 100 g Lamb's lettuce; 1 Onion; 6 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 50 g Radish sprouts; 150 g Bavaria blu cheese; 2 (approx. 250 g) Beetroot Tubers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Mountain Lentils
100 g Mushrooms
100 g Lamb's lettuce
1 Onion
6 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
50 g Radish sprouts
150 g Bavaria blu cheese
2 (approx. 250 g) Beetroot Tubers

Directions

1
Rinse the lentils, place in boiling water and cook for 35-40 minutes. Clean, wash and slice the mushrooms. Clean, wash and drain the salad. Peel and finely chop the onion.
2
Mix vinegar, sugar, salt and pepper. Fold in the oil. Mix lentils and marinade and let it soak through a little. Rinse sprouts briefly. Cut cheese into cubes. Peel beetroot and slice finely.
3
Mix lentils, mushrooms and cheese. Serve with beetroot, lamb's lettuce and sprouts on plates. Serve with baguette bread.