O salată orientală generoasă și plină de culoare, cu linte fragedă, sfeclă roșie caramelizată la cuptor, dressing cremos de tahini cu lămâie și semințe crocante de rodie și nucă.
Preparation method
Preparing the vegetables and lentils
Preheat the oven to 200°C. Peel the 3 beetroots, cut them into approximately 2 cm cubes, and place them on a baking tray lined with baking paper. Drizzle with half of the extra virgin olive oil (20 ml), season with a little sea salt and ground black pepper. Roast the beetroot for 30-35 minutes, until tender and lightly caramelized at the edges.
Meanwhile, rinse the 250 g of lentils under cold running water. Place the lentils in a pot with cold water and a pinch of sea salt. Simmer over medium heat for about 20-25 minutes, until the grains are cooked al dente without falling apart. Drain the lentils well and let them cool down in a spacious bowl.
Preparing the aromatic tahini dressing
In a small bowl, mix the 60 g of tahini with the juice squeezed from 1 lemon, the 2 finely crushed garlic cloves, and 1 tsp of ground cumin. Whisk in the remaining 20 ml of extra virgin olive oil and 2-3 tbsp of lukewarm water, stirring vigorously with a whisk until you get a smooth and creamy dressing. Season to taste with sea salt and ground black pepper.
Chef's tip
For extra freshness and color, reserve a few whole mint leaves and a handful of pomegranate seeds for the final garnish.
If you want to save time, you can use precooked beetroot, cut into cubes and roasted in the oven for just 10-15 minutes with a pinch of cumin.
35 min
Quick
