Lentil and Beetroot Salad
3 servings
90 minutes
Lentil and beet salad is a harmonious blend of earthy lentil tones and the sweet, caramelized notes of roasted beets. This recipe draws inspiration from European cuisine, where simple yet rich ingredients create vibrant flavors. Roasted beets softened with honey and apple cider vinegar acquire a delicate sweetness, while curry-flavored lentils add a spicy depth. The light acidity of tomatoes and the creaminess of warm feta cheese complement the dish's textural variety. This salad is perfect as a standalone dish or as a side to a main meal. It is nutritious, rich in fiber and protein, and brings vibrant colors to any table. It can be served warm or cold, enjoying its rich flavor.
1
Wash the beetroot (no need to peel), cut into 4 pieces. Place the beetroot on foil (you can crush a few garlic cloves on it if desired), sprinkle with sugar, salt, and pepper, drizzle with honey, olive oil, and vinegar. Cover with foil and bake at 200 degrees for 1 hour.
- Beet: 2 pieces
- Sugar: 1 tablespoon
- Salt: to taste
- Ground red pepper: to taste
- Honey: 1 tablespoon
- Olive oil: 5 tablespoon
- Apple cider vinegar: 1 tablespoon
2
Rinse the lentils with cold water, add curry. Cook until fully done, just don't overcook! The liquid should evaporate completely. Add salt.
- Green-brown lentils: 150 g
- Curry: 1 tablespoon
- Salt: to taste
3
Heat the pan. Chop the onion and tomatoes coarsely. Pour 5 tablespoons of olive oil into the pan, add the onion, and fry on high heat, stirring constantly, for about 30 seconds. The onion should remain crispy. Add the tomatoes, mix, and season with salt and pepper. Feta can be slightly warmed in the microwave.
- Olive oil: 5 tablespoon
- Red onion: 2 pieces
- Tomatoes: 2 pieces
- Salt: to taste
- Ground red pepper: to taste
- Feta cheese: 100 g
4
Add lentils to the tomatoes, mix well, and serve the salad on a plate. Place beets on top of the lentils and cheese on top.
- Green-brown lentils: 150 g
- Beet: 2 pieces
- Feta cheese: 100 g