Beetroot Salad with Lentils and Goat Cheese

Ingredients

• 2 Beetroot
• 3 tbsp white balsamic vinegar
• 6 tbsp Olive oil
• 1 pinch raw cane sugar
• 150 g Champagne lentils
• 500 ml vegetable broth
• 8 dried tomatoes
• 2 Spring Onions
• 1 handful Arugula
• 2 tbsp dark balsamic vinegar
• 1 tsp chili flakes
• Salt
• 200 g goat cheese wheel (sliced into 8 pieces)
• colored pepper (from the grinder)

Instructions

1. 1.

   On the day before, peel and slice the beetroot thinly. Mix with white balsamic vinegar, 3 tbsp olive oil, and sugar. Cover and refrigerate overnight to marinate.

2. 2.

   On the next day, cook the lentils in boiling vegetable broth for about 30 minutes until just tender. Drain, let cool.

3. 3.

   Slice the dried tomatoes into strips. Trim and finely slice the spring onions. Wash and dry the arugula. Toss the lentils with dark balsamic vinegar and chili flakes, season with salt. Brush the goat cheese slices with remaining olive oil and season with colored pepper. Arrange goat cheese, beetroot, lentils, tomatoes, and arugula on plates and sprinkle with spring onion rolls.