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Mediterranean Mountain Lentil Salad with Oven-Roasted Beetroot & Feta
(0)
45 min
Under an hour
Gurkerl Küche
Ein aromatischer, vollwertiger Hauptspeisensalat für den Herbst: Feine Beluga-Linsen treffen auf im Backrohr mit Thymian geröstete Rote Rüben, knackigen Rucola, rote Zwiebeln und cremig-würzigen Feta. Vollendet mit gerösteten Walnusskernen und einer feinen Weißweinessig-Honig-Senf-Vinaigrette. Reich an pflanzlichen Proteinen, ballaststoffreich und voller mediterranem Geschmack.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Peel the fresh beetroots (preferably using kitchen gloves) and cut into approx. 1.5 cm cubes. In a bowl, toss thoroughly with 15 ml of olive oil, the picked fresh thyme leaves, and a pinch of salt and pepper. Spread evenly on the baking sheet and roast in the oven for approx. 25–30 minutes until tender and lightly caramelised.
Meanwhile, rinse the beluga lentils in a sieve with cold water. Bring to a boil in a pot with plenty of lightly salted water and cook over medium heat for approx. 20 minutes until al dente. Then drain through a sieve and let steam off briefly.
Chef's tip
Flavour tip: If you marinate the lentils while they are still lukewarm, the delicate flavours of white wine vinegar and honey-mustard will infuse deeply into the pulses.
Kitchen tip: Beetroots stain heavily. When peeling and chopping, it is best to use disposable gloves and a glass or plastic cutting board.
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