beetroot salad with lentils

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 150 g Mountain or dish lenses
  • 1 medium onion
  • 4-5 Tbsp Oil
  • 6 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 100 g Mushrooms
  • 1 TABLESPOON Lemon juice
  • 100 g Lamb's lettuce
  • 50 g Radish sprouts
  • 2-3 (approx. 300 g) beetroot
  • 125 g Blue cheese (e.g. Saint Agur)

Directions

  1. 1

    Rinse the lenses and let them drain. Peel and finely chop the onion. Fry in 1 tbsp. hot oil in a pot until translucent. Add the lentils. Deglaze with approx. 3/8 l water, bring to the boil. Cover and cook for 35-40 minutes.

  2. 2

    Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3-4 tablespoons of oil. Season lentils with salt and pepper, drain if necessary. Mix in the marinade and let it stand for about 30 minutes

  3. 3

    Clean, wash and slice the mushrooms. Sprinkle with lemon juice. Clean and wash the salad

  4. 4

    Rinse the sprouts and let them drip off. Wash and peel the beetroot and slice it finely. Dice cheese. Carefully mix prepared ingredients and lentil vinaigrette, arrange. Delicious with baguette

Nutrition Facts

KCAL
360 kcal
CARBS
30 g
FATS
18 g
PROTEINS
18 g

Categories & Tags

AppetizerMain dishSalad