Beluga lentil salad with beetroot and dill pesto

Name: Beluga lentil salad with beetroot and dill pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Almond kernels; 150 g Beluglinsen; 400 g beetroot; 1 Onion; 6 TABLESPOONS Olive oil; 100 ml Orange juice; 7-10 Tbsp Salt; 1 TABLESPOON Honey; 1 TABLESPOON Mustard; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 1 collar Dill; 150 g Feta cheese

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Almond kernels
150 g Beluglinsen
400 g beetroot
1 Onion
6 TABLESPOONS Olive oil
100 ml Orange juice
7-10 Tbsp Salt
1 TABLESPOON Honey
1 TABLESPOON Mustard
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
1 collar Dill
150 g Feta cheese

Directions

1
Roast almonds in a pan without fat while turning. Cook the lentils in boiling water for about 10 minutes. Peel, wash and slice beetroot into thin slices. Peel and finely chop the onion. Heat 2 tablespoons of oil in a saucepan and sauté the onion for about 3 minutes.
2
Add orange juice and 100 ml salted water, bring to the boil. Add beetroot and cook in closed pot for about 4 minutes.
3
Pour into a sieve and collect the cooking liquid. For the marinade, mix cooking liquid, honey, mustard and vinegar. Season with salt and pepper. Pour the lentils into a sieve, rinse with cold water, drain well.
4
Mix marinade, beetroot and lentils. Leave to stand for approx. 10 minutes.
5
For the pesto dill, wash, shake dry, pluck flags from the stems and cut finely, except for a little to garnish. Finely chop the almonds. Mix dill, almonds and 4 tablespoons of oil. Season to taste with salt and pepper.
6
Crumble cheese. Arrange salad, sprinkle with cheese, drizzle pesto over it. Garnish with dill.