Warm Lentil Beetroot Salad
- 30 min
- β β¬1.66
- 2 servings
- Easy
cooked brown lentils, beetroot, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- mustard
Equipment
- stove
Prepare
Wash potatoes
Wash potatoes, peel or trim any tough ends, and cut into 1 cm dice. Drain the already cooked, peeled beetroot and dice.
Cook
Do not use raw beetroot
Do not use raw beetroot; Wash apple, peel or trim any tough ends, and cut into 1 cm dice Drain cooked brown lentils in a sieve.
Rinse and drain thoroughly
Rinse and drain thoroughly. Rinse baby spinach and drain well; roughly chop any large leaves.
Cook potatoes
Put potatoes in a pot and just cover with tap water. Bring to the boil, simmer for 15 minutes until easily pierced with a fork, then drain.
Mix medium-hot mustard
Mix medium-hot mustard, apple cider vinegar, rapeseed oil thoroughly in a separate bowl.
Mix medium-hot mustard continue
Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Gently warm cooked brown lentils
Gently warm cooked brown lentils, cooked beetroot in a separate saucepan with a splash of tap water for 3 minutes.
Stirring occasionally
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Divide the prepared base baby spinach between the servings
Divide the prepared base baby spinach between the servings. Arrange the already prepared potatoes, cooked brown lentils, cooked beetroot.
Finish
Apple alongside
Apple alongside. Spoon over the sauce already made from medium-hot mustard, apple cider vinegar, rapeseed oil; do not make an additional batch.
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