Many people automatically associate beetroot with heavy autumnal or winter dishes. And yes, the slightly earthy taste goes very well with it. But the beetroot season actually starts in summer. And since we don’t want to cook our delicious beetroot curry every week or pickle or ferment the red beets sweet and sour, we went in search of other more summery uses. A salad was the logical first step. Lentils, as a source of protein and iron, were the perfect partner. Add some vegan feta for creaminess, a sweet and sour dressing and a few caramelised walnuts for crunch – and our vegan beetroot and lentil salad with feta is ready.
Despite the manageable number of ingredients, its taste is very rounded. It is also easy to prepare. And the best thing is that the salad can be served in the quantities given as a filling main course portion, but it also cuts an excellent figure as a side dish. For example, at a picnic in the park or at the next barbecue. But somehow it goes just as well with the vegan festive roast. A real all-rounder for the whole year.
Vegan Beetroot Lentil Salad with Feta
Ingredients
Beetroot and lentil salad
- 450 g beetroot
- 200 g Beluga lentils
- 125 g vegan feta
- 75 g walnuts
- 2 tbsp icing sugar
- 1 hand parsley
- Olive oil
Dressing
- 5 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp mustard
- 1 tsp maple syrup
- salt + pepper
Preparation
- Preheat the oven to 200 degrees Celsius. Peel the beetroot, cut into wedges and place on a baking tray lined with baking paper. Marinate with olive oil, lightly salt and bake in the oven for about 35 minutes.
- Cook the lentils according to the packet instructions (usually just in hot water, without salt!) and drain.
- Put the walnuts in a pan with the icing sugar and let them caramelise at medium temperature. As soon as the sugar starts to brown, add a dash of water. Wait until the sugar has dissolved again and most of the liquid has evaporated. Then place the walnuts on baking paper and leave to cool slightly. Chop coarsely.
- Mix the ingredients for the dressing well. Coarsely crumble or dice the feta. Finely chop the parsley.
- Mix the lentils and beetroot with the dressing. Add the feta, parsley and caramelised walnuts. Season everything again with salt and pepper.
Song of the recipe:
A dreamlike cover version of an old indie classic – to melt away!
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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