Red Lentil and Beetroot Salad
2 servings
15 minutes
Red lentil and beet salad is a vibrant combination of textures and flavors that offers freshness and richness at the same time. The origins of this dish trace back to Russian cuisine, where simple and hearty ingredients have always found harmony. Tender lentils provide softness, while raw beets add crunchiness and a sweet note. Salad leaves bring lightness, and soft cottage cheese adds a creamy touch balanced by the spiciness of garlic. The dressing made from olive oil and red wine vinegar highlights the natural flavors of the ingredients, while salt and pepper complete the composition. This salad is perfect as a standalone dish or as an accompaniment to meat and fish delicacies.
1
Soak the lentils in water for 10 minutes. Then boil for 5-10 minutes, drain the water, and cool.
- Red lentils: 0.5 glass
2
Grate the beetroot (raw!) on a grater.
- Beetroot: 1 piece
3
Tear the lettuce leaves by hand.
- Green salad leaves: 0.5 bunch
4
Mix everything, add cottage cheese, and 2 cloves of garlic (through a garlic press).
- Soft curd cheese: 100 g
- Garlic: 2 cloves
5
Salt, pepper, dress with olive oil and wine vinegar. Mix.
- Olive oil: to taste
- Red wine vinegar: to taste
- Salt: to taste
- Ground black pepper: to taste
