Lentil and Beet Salad

Salads | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lentil and Beet Salad

Ingredients

Beetroot - 2 pieces
Lentils - 5.3 oz
Apple Cider Vinegar - 1 tablespoon
Olive Oil - 5 teaspoons
Feta cheese - 3.5 oz
Spanish onions - 2 pieces
Sugar - 1 tablespoon
Honey - 1 tablespoon
Red Long Chili Peppers - to taste
Curry - 1 tablespoon
Salt - to taste
Tomatoes - 2 pieces

Step by Step guide

Step 1

Wash the beets (no need to peel), and cut them into quarters. Place the beets on a sheet of foil (optionally, you can crush a few cloves of garlic on top), sprinkle with sugar, salt, and pepper, and drizzle with honey, olive oil, and vinegar. Wrap the foil around the beets and bake at 392°F for 1 hour.

Step 2

Rinse the lentils under cold water and add curry. Cook until fully tender, being careful not to overcook! The liquid should evaporate completely. Season with salt.

Step 3

Heat a skillet. Roughly chop the onion and tomatoes. Pour 5 tablespoons of olive oil into the skillet, add the onion, and sauté over high heat, stirring constantly, for about 30 seconds. The onion should remain crunchy. Add the tomatoes, stir, and season with salt and pepper. Feta cheese can be gently warmed in the microwave.