Beetroot Salad with Beluga Lentils

⏱ 45 min · 🍽 4 Portionen · 🧂 11 Zutaten

Zutaten

  • 250 g beluga lentils
  • 500 g cooked beetroot
  • 80 g arugula
  • 60 g walnut halves
  • 1 piece shallot
  • 60 ml balsamic vinegar
  • 45 ml olive oil
  • 15 ml maple syrup
  • 10 g Dijon mustard
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Rinse the beluga lentils and cook them in plenty of water until just tender with a slight bite. Drain well.
  2. Cut the beetroot into bite-sized cubes and finely dice the shallot.
  3. Toast the walnuts in a dry pan until fragrant, then chop them roughly.
  4. Whisk the balsamic vinegar with the olive oil, maple syrup, mustard, shallot, salt and pepper into a bold dressing.
  5. Toss the lukewarm lentils with the beetroot and dressing and let the salad stand. Fold in the arugula and walnuts just before serving and adjust the seasoning.
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Beetroot Salad with Beluga Lentils
📖 Culinse
saladveganmeal-prepeasy

Beetroot Salad with Beluga Lentils

Earthy beetroot, firm black beluga lentils and toasted walnuts in a punchy balsamic dressing, rounded off with peppery arugula. Add creamy goat cheese on top if you like..

⏱

Kochzeit

45 min

🍽

Portionen

4

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

470 kcal

Kalorien

20 g

Eiweiß

21 g

Fett

50 g

Kohlenhydrate

Zutaten

Für 4 Portionen

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Zubereitung

  1. 1

    Rinse the beluga lentils and cook them in plenty of water until just tender with a slight bite. Drain well.

  2. 2

    Cut the beetroot into bite-sized cubes and finely dice the shallot.

  3. 3

    Toast the walnuts in a dry pan until fragrant, then chop them roughly.

  4. 4

    Whisk the balsamic vinegar with the olive oil, maple syrup, mustard, shallot, salt and pepper into a bold dressing.

  5. 5

    Toss the lukewarm lentils with the beetroot and dressing and let the salad stand. Fold in the arugula and walnuts just before serving and adjust the seasoning.