Beetroot lentil salad with potato curd cookies

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 100 g brown lentils
  • 3/4 l Vegetable broth (instant)
  • 500 g Potatoes
  • 7-10 Tbsp Salt
  • 1 kg beetroot
  • 7-10 Tbsp (possibly with herb)
  • 5 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp ground caraway
  • 1 collar Chives
  • 500 g Edible curd
  • 7-10 Tbsp (20 % fat)
  • 150 g liquid
  • 7-10 Tbsp ripened cream
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 150 g Wholemeal flour
  • 1 egg (size M)
  • 7-8 TABLESPOONS Oil
  • 50 g Walnut kernels
  • 7-10 Tbsp Flour

Directions

  1. 1

    Preparation Lentils in boiling broth covered at low heat approx. 1 1/2 hours swell. Peel and wash potatoes and cook in boiling salted water for about 20 minutes. Then drain well, press through a potato press or mash finely.

  2. 2

    Let it cool down a bit. In the meantime clean the beetroot vegetables, put aside tender, small leaves and wash the tubers. Cook unpeeled in boiling salted water, with the addition of 2 tablespoons of vinegar, some sugar and caraway seeds, covered for about 45 minutes.

  3. 3

    Wash the chives, dab dry and cut into small rolls. Mix 200 g quark, sour cream and 2/3 of the chives and season to taste with salt, pepper and nutmeg. Knead potato mixture, remaining quark, flour and egg, season to taste and divide into 8 pieces.

  4. 4

    Form flat cookies with floured hands. Heat 4 tablespoons of oil. Fry the biscuits in them in portions on each side for about 3 minutes until golden brown. Keep finished cookies warm. Drain the beetroot, rinse with cold water and remove the skin.

  5. 5

    Halve or quarter the tubers depending on size. Drain the lentils and collect the stock. Mix 1/8 litre stock, remaining vinegar and oil. Season vinaigrette with salt, pepper and sugar and mix with the walnuts, beetroot and lentils.

  6. 6

    Arrange salad, potato cookies and some chives dressing on plates. Garnish with remaining chives and beetroot leaves and serve with the rest of the dressing.