Lentil-Beetroot-Salad with Fresh Herbs
Salad
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
35 Min
This Thermomix® recipe for Lentil-Beetroot-Salad with Fresh Herbs is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This lentil beetroot salad is a real treat! The combination of earthy beetroot, hearty lentils and fresh herbs is simply unbeatable. I especially like to make it in the fall when beetroot is in season. The dish is super quick to prepare and is perfect as a light lunch or as a side dish for grilling. If you like, you can crumble some feta or goat cheese over it. An absolute favorite recipe that always goes down well with me!
Ingredients (11 ingredients)
-
200 g Lentils, red
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1 tsp Cumin
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1 tsp Curry powder
-
350 ml Vegetable broth
-
4 piece Spring onion(s)
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0.5 bunch Parsley
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400 g Beetroot cooked
-
1 tsp Mustard
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3 tbsp Apple vinegar
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4 tbsp Olive oil
-
1 tbsp Honey
Preparation (4 steps)
Cook lentils
Add 200 g red lentils, 1 tsp cumin, 1 tsp curry powder and 350 ml vegetable broth to the mixing bowl and cook for 10 min./100°C/speed 1/reverse. Then pour into a sieve and let cool.
Prepare beetroot
Cut 400 g cooked beetroot into small pieces and place in a sieve to drain off excess liquid. Wash, clean and cut 4 spring onions into rings. Wash 0.5 bunch of parsley, pluck off the leaves and chop coarsely.
Prepare dressing
Put 1 tsp mustard, 1 tbsp honey, 3 tbsp apple cider vinegar, salt and pepper in the mixing bowl and mix for 20 sec./speed 3. Then, with the knife running (speed 3), add 4 tbsp olive oil gradually through the lid opening.
Mix salad
Put the cooled lentils, the prepared beetroot and the spring onions in a bowl and mix. Add the dressing and chopped parsley and fold in carefully. Season with pepper and salt.
Finished cooking? Great! 🎉
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Created by
Sophie Bauer
4
Rezepte
0
Kochbücher
Allergens
- Mustard
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