Feta Lentil Beet Salad

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Feta Lentil Beet Salad

Feta Lentil Beet Salad

Number of persons

160 g green lentils

150 g raw red beetroot

100 g feta cheese

80 g hazelnuts

2 tablespoons honey

3 sprigs of flat-leaf parsley

3 tablespoons of vinegar

Total Time: 25 min
Preparation time: 5 min
Cooking time: 20 min
Cook the lentils for 20 minutes in unsalted boiling water.
Peel and grate the beetroot.
Peel and chop the parsley.
Dice the feta cheese.
Crush the hazelnuts and roast them briefly in a dry frying pan.
Drain the lentils and let them cool to room temperature.
Prepare the vinaigrette with honey, oil, vinegar, salt and pepper.
Mix everything together and serve.

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