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🥗 Lentil and Beetroot Salad

449 kcal · 30 min · 4 servings

Ingredients

• 400 g beetroot
• salt
• 1 tbsp cumin
• 50 ml white wine vinegar
• 3 tbsp sugar
• 200 g yellow lentils
• 300 ml orange juice
• 300 ml vegetable broth
• 4 tbsp white balsamic vinegar
• 60 ml olive oil
• pepper (from the mill)
• 60 g feta cheese
• fresh mint (for garnishing)

Instructions

1. 1. Peel the beetroot.
2. 2. Cut the beetroot into bite-sized pieces.
3. 3. Bring water with salt, cumin, vinegar, and sugar to a boil.
4. 4. Cook the beetroot in it for 35 to 40 minutes.
5. 5. Drain the beetroot.
6. 6. Let the beetroot cool down.
7. 7. Bring orange juice and vegetable broth to a boil.
8. 8. Add the lentils to the liquid.
9. 9. Cook the lentils on low heat for about 20 minutes with the lid on.
10. 10. Drain the lentils.
11. 11. Let the lentils drip dry.
12. 12. Mix the cooled lentils with balsamic vinegar and olive oil.
13. 13. Season the lentils with salt and pepper.
14. 14. Mix the lentils with the cooled beetroot.
15. 15. Serve the salad in small bowls.
16. 16. Crumble the feta cheese.
17. 17. Distribute the feta over the salad.
18. 18. Garnish the salad with fresh mint.

Nutrition per serving

• kcal: 449
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 53 g