Lentil and Bean Salad with Red Beet

Ingredients

• 400 g red beet
• Salt
• 1 tbsp cumin seeds
• 50 ml white wine vinegar
• 60 g raw cane sugar (3 tbsp)
• 300 ml orange juice
• 300 ml Vegetable broth
• 200 g Yellow lentils
• 150 g frozen green beans
• 150 g frozen thick beans
• 100 g frozen peas
• 50 g Baby Spinach
• 40 g ginger
• 5 g mint (1 handful)
• 4 tbsp white balsamic vinegar
• 4 tbsp Lemon juice
• 1 tbsp Maple Syrup
• Pepper
• 60 ml olive oil
• 60 g walnut kernels (4 tbsp)

Instructions

1. 1.

   Clean, peel and cut the red beet into thin slivers or strips. Simmer in boiling salted water with cumin, white wine vinegar, and sugar for 35–40 minutes over low heat.

2. 2.

   Meanwhile bring orange juice and vegetable broth to a boil. Cook lentils covered over low heat for 20 minutes.

3. 3.

   Cook green beans, thick beans, and peas in boiling salted water for 6–8 minutes, then drain, shock in cold water, and let dry well. Wash spinach and spin dry.

4. 4.

   For the dressing peel and grate ginger finely. Wash mint, pat dry, and finely chop leaves. Mix ginger, mint, balsamic vinegar, lemon juice, maple syrup, salt, pepper, and whisk in oil.

5. 5.

   Coarsely chop walnuts. Drain beet and lentils and let them dry. Toss with beans, peas, and dressing. Gently fold in spinach, spread everything on a plate, and sprinkle with nuts before serving.