Beetroot is simply a must in autumn and is an integral part of our menu. And if you want to enjoy the red tuber in a different way, then you should try our beetroot salad with lentils. And how can you refine the recipe so that it never gets boring?
Whether in soup, in a salad or in a beetroot carpaccio – beetroot can be prepared in a variety of ways and you can do a lot with it in the kitchen. With its earthy taste, the red tuber gives numerous dishes a very special touch. And if you are looking for delicious and filling salads, then you will make our beetroot salad with lentils several times. Vegan, with feta or from the Thermomix – there is something for every taste!
Anyone who thinks that salads taste boring and bland is so wrong! OurBeetroot salad with apples and walnutsYou've already tried it, right? Then make the best beetroot salad with lentils today! Full of flavor and nutrients and very filling - perfect for a light lunch or dinner.
Ingredients for 4 servings
- 500 grams of beetroot
- 250 grams of red or green lentils
- 2 shallots
- 450 ml vegetable broth
- 1 bunch of fresh parsley
- 30 ml olive oil
- 1 teaspoon each of curry powder and ground cumin
- Salt and pepper to taste
Dressing
- 10 grams of mustard, medium hot
- 20 grams of agave syrup
- 60 ml olive oil
- 30 ml white wine vinegar
- 1 tsp ground cumin
- Salt and pepper to taste
preparation
- Place the lentils on a sieve, rinse with cold water and let dry well.
- Peel the shallots and cut them into very small cubes.
- Heat about 1 tablespoon of olive oil in a saucepan over medium heat and sauté the shallots for 2-3 minutes until translucent.
- Add the lentils and spices to the pot and fry for 1-2 minutes, stirring constantly.
- Next, deglaze with the vegetable broth.
- Bring to the boil, reduce heat and simmer for 5-6 minutes - the lentils should have some bite.
- In the meantime, cook the beetroot (alternatively you could use pre-cooked beetroot from the supermarket) and cut into bite-sized pieces.
- Chop the parsley very finely.
- Mix the dressing ingredients in a small bowl until smooth.
- After cooking, place the lentils in a fine sieve, drain and allow to cool slightly.
- Mix the parsley, beetroot and dressing in a salad bowl and add the cooled lentils.
- Garnish with roasted seeds if desired and voilà – your beetroot salad with lentils is ready.
- A little tip from us – the salad tastes even better after a few hours in the fridge.
Beetroot salad with lentils from the Thermomix
Like most dishes, you can easily prepare our beetroot salad with lentils in the Thermomix.
Ingredients for 2 servings
- 500 grams of beetroot, pre-cooked
- 200 grams of red or green lentils
- 1 medium onion, halved
- 350 ml water
- 1 teaspoon vegetable paste or vegetable broth
- 1/2 bunch fresh parsley, picked
- 10 grams of olive oil
- 1 teaspoon each of curry powder and ground cumin
Dressing:
- 10 grams of mustard, medium hot
- 30 ml apple cider vinegar
- 30 ml olive oil
- 20 grams of honey or maple syrup
- Salt and pepper
preparation
- Place the lentils, curry powder, cumin and 1 tablespoon of olive oil in the mixing bowl and sauté for 3 minutes/100 degrees/speed 1.
- Place water and vegetable paste in mixing bowl and simmer for 8 minutes/Varoma/speed 1.
- Pour the mixture into a fine sieve and allow to cool slightly.
- Place the parsley, onion and beetroot in the mixing bowl and chop for 5 seconds/speed setting 5. If you like it even finer, you can repeat the step.
- Pour the mixture into a large salad bowl and mix well with the lentils.
- Place the ingredients for the dressing in the mixing bowl and mix for 20 seconds/speed setting 5 and pour over the salad.
- Mix well and season with salt and pepper as desired.
- And that's it - it's that easy to prepare beetroot salad with lentils in the Thermomix.
Delicious salad variations to try out
We love the beetroot salad with lentils as described above. But a little variety every now and then wouldn't be a bad idea, and so that you don't get bored, we have a few delicious ideas for you on how you could spice up the salad.
- To give the dish a fresh touch, complement the beetroot salad with lentils with feta. Creamy goat cheese would also go well with it.
- Or why not add other vegetables too? Whether tomatoes, cucumbers, peppers or cauliflower - experiment with different ingredients to create your own delicacies.
- Spinach and other leafy salads also go well with beetroot salad with lentils.
- For an extra protein kick and a complete main meal, add some roasted meat.
- Instead of pre-cooked beetroot, you can also grill the aromatic vegetables. Believe us – grilled beetroot tastes irresistibly delicious!
Also very tasty:Traditional Swabian sausage salad: 15-minute recipe
