Lentil salad with rice, beetroot and feta cheese

3 servings

10 minutes

Lentil salad with rice, beetroot, and feta cheese is a refined dish of European cuisine that combines rich textures and flavors. Lentils and rice provide nourishment to the salad, while beetroot adds a sweet note and vibrant color. The vinegar-mustard dressing with mint adds freshness, and hazelnuts contribute a crunchy texture. Feta cheese completes the composition with creaminess and a light saltiness. This dish is perfect as a light lunch or dinner, as well as an original appetizer for festive tables. Historically, such salads emerged from the tradition of combining grains and vegetables in Mediterranean and European cooking, where the balance of flavors and the health benefits of ingredients are valued.

Energy value per serving

• Calories: 675.7
• Proteins: 25.1g
• Fats: 16.2g
• Carbohydrates: 110g

Ingredients

• Beet: 2 pc
• Carrot: 200 g
• Sherry vinegar: 2 tbsp
• Mustard: 1 tsp
• Olive oil: 1 tbsp
• Mint: 1 bunch
• Sugar: pinch
• Basmati rice: 250 g
• Lentils: 400 g
• Chopped hazelnuts: 2 tbsp
• Feta cheese: 2 tbsp

Cooking steps

1. First, you need to prepare the beetroot. For this, place the vegetable in boiling water and cook for about 5-6 minutes.

   Required ingredients:

   • Beet: 2 pieces

2. Mix vinegar, mustard, olive oil, and finely chopped mint well, adding sugar.

   Required ingredients:

   • Sherry vinegar: 2 tablespoons
   • Mustard: 1 teaspoon
   • Olive oil: 1 tablespoon
   • Mint: 1 bunch
   • Sugar:  pinch

3. Put rice and lentils in a bowl.

   Required ingredients:

   • Basmati rice: 250 g
   • Lentils: 400 g

4. Add carrots and beets to them, then pour over the sauce you made and mix everything well together.

   Required ingredients:

   • Carrot: 200 g
   • Beet: 2 pieces

5. Arrange on plates, garnishing with hazelnuts, feta cheese, and mint leaves.

   Required ingredients:

   • Chopped hazelnuts: 2 tablespoons
   • Feta cheese: 2 tablespoons
   • Mint: 1 bunch