Beet and Lentil Salad
The Beet and Lentil Salad by Spoonsparrow is quick to make and perfect for Clean Eating.
Ingredients
- 250 g Puy lentils (or field lentils)
- 500 ml vegetable broth
- 500 g beets
- 2 shallots
- 2 tbsp sesame oil
- 4 tbsp apple cider vinegar
- 15 g sesame seeds (about 3 tbsp)
- Salt
- Pepper
- 20 g Parsley (1 bunch)
- 75 g Feta
Instructions
-
1.
Rinse the lentils in a sieve under running water and drain. Bring the broth to a boil in a pot, add the lentils, and simmer on low heat for about 20 minutes until cooked. Drain and let cool to lukewarm.
-
2.
Meanwhile, peel the beets and grate them coarsely on a grater. Peel the shallots and slice them into thin strips. In a bowl combine the grated beet, sliced shallot, sesame oil, apple cider vinegar, and sesame seeds; season with salt and pepper.
-
3.
Add the cooked lentils to the beet mixture and let it rest for about 20 minutes to absorb flavors.
-
4.
Wash the parsley, shake off excess water, and roughly chop the leaves. Mix the parsley into the salad, divide onto four plates, and crumble feta on top.
