Lentil and Beet Salad
Salads • European
Description
Lentil and Beet Salad
Ingredients
- Beetroot 2 pieces
- Lentils 5 oz
- Apple Cider Vinegar 1 tablespoon
- Olive Oil 5 teaspoons
- Feta cheese 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 390°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.
Step 4
Add the lentils to the tomatoes, mix well, and serve the salad on a plate. Place the beetroot on top of the lentils, followed by the cheese.
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