Lentil and roasted beetroot salad | Nutritious Middle Eastern lunch
(0)
40 min
Under an hour
Sezamo
O salată consistentă și plină de culoare inspirată din bucătăria Orientului Mijlociu, perfectă pentru un prânz hrănitor de toamnă. Lintea aromată se îmbină ideal cu sfecla roșie coaptă, ceapa roșie crocantă și ierburile proaspete, totul învăluit într-un dressing fin de tahini cu lămâie, chimion și usturoi, presărat cu nuci crocante.
Preparation method
Preparing the beetroot and lentils
Preheat the oven to 200°C. Wash and peel the beetroot, then cut it into cubes of about 1.5 cm. Place the cubes on a baking tray lined with baking paper, drizzle them with one tablespoon of extra virgin olive oil, and sprinkle with a pinch of sea salt and ground black pepper. Roast the beetroot for 25-30 minutes until tender and slightly caramelized around the edges.
Meanwhile, rinse the lentils under cold running water. Bring them to a boil in a small saucepan with water and a pinch of salt. Let them simmer over medium heat for 20-25 minutes, until the lentils are tender but still retain a pleasant bite (al dente). Drain the lentils well and allow them to cool slightly.
Preparing the herbs and tahini sauce
Peel the red onion and slice it very thinly. Finely chop the fresh parsley and mint leaves. Crush and finely mince the 2 cloves of garlic.
Chef's tip
If you prefer an even quicker version, you can use pre-cooked or vacuum-packed roasted beetroot from Sezamo, cutting the preparation time down to just 15 minutes.
Tahini sauce tends to thicken as soon as lemon juice is added. Do not add more oil, but rather stir in lukewarm water one tablespoon at a time until it reaches the perfect pouring consistency.
15 min
Under an hour
