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Beetroot salad with lentils

by admin


Good afternoon

Today we are visiting a bright salad in the Mediterranean style and a rather interesting taste combination of a handle, beet and balsamic vinegar with Brynza. The initiator of this culinary exercise was the female part of the family and since its verdict was Normul, I wash my hands, although I personally do not like such things)).

On the other hand, they do not argue about tastes, but as an original addition to standard olivier and fur coats, this salad is very quite quite. The thing is quite non -standard and, oddly enough, quite satisfying:

Beetroot salad with lentils

Product set:

Beetroot salad with lentils

  • Beet
  • Brynza (Feta, Parisian Burenka and the like)
  • Salad mixture
  • Lentils (here is this)
  • Garlic
  • Onion
  • Balsamic vinegar
  • Olive oil
  • Black pepper
  • Salt

First of all, my beets, wrap it in foil and send it to the oven, heated to 200 ° C, bake for forty minutes:

Beetroot salad with lentils

Mychevitsa and boil about fifteen minutes in salted water, which is true for this particular lentil, which is cooked quite quickly.

If you have different, look by readiness.

Beetroot salad with lentils

We chop the onion finely and slightly fry in olive oil:

Beetroot salad with lentils

We throw baked beets in ice water, clean and cut into small cubes:

Beetroot salad with lentils

Well, mix everything, tucking it with oil and vinegar:

Beetroot salad with lentils

Bon appetit!



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