Beet Lentil Salad
Ingredients:
1 1/2 lbs red beets
1-inch piece kombu (dried seaweed)
1/2 cup brown lentils
3 cups spring or filtered water
1/2 cup walnuts, chopped
1/2 cup balsamic vinegar
1/4 cup organic extra virgin olive oil
salt and pepper, to taste
1/2 cup crumbled goat feta
chopped chives for garnish
Serves 4
Place the beets in a pot, cover with cold water and bring to a boil, reduce heat to low, cover and simmer for 1-2 hours, or until tender,(a small knife should go in smoothly). When cool, peel the beets and cut them into small cubes. Place in a mixing bowl. If you are using a pressure cooker it takes about 25 minutes to cook the beets.
Place kombu (dried seaweed) on bottom of a pot and top with lentils and water. Bring to a boil, uncovered. Reduce heat to low, cover and simmer until lentils are tender but not too soft, about 35 minutes. Drain and transfer to a bowl to cool. Once cool transfer them to the mixing bowl.
Add walnuts, balsamic vinegar, extra virgin olive oil, salt and pepper. Mix well and garnish with goat feta and chopped chives.
Tips:
1 1/2 lbs red beets
1-inch piece kombu (dried seaweed)
1/2 cup brown lentils
3 cups spring or filtered water
1/2 cup walnuts, chopped
1/2 cup balsamic vinegar
1/4 cup organic extra virgin olive oil
salt and pepper, to taste
1/2 cup crumbled goat feta
chopped chives for garnish
Serves 4
Place the beets in a pot, cover with cold water and bring to a boil, reduce heat to low, cover and simmer for 1-2 hours, or until tender,(a small knife should go in smoothly). When cool, peel the beets and cut them into small cubes. Place in a mixing bowl. If you are using a pressure cooker it takes about 25 minutes to cook the beets.
Place kombu (dried seaweed) on bottom of a pot and top with lentils and water. Bring to a boil, uncovered. Reduce heat to low, cover and simmer until lentils are tender but not too soft, about 35 minutes. Drain and transfer to a bowl to cool. Once cool transfer them to the mixing bowl.
Add walnuts, balsamic vinegar, extra virgin olive oil, salt and pepper. Mix well and garnish with goat feta and chopped chives.
Tips:
- Can be made a day ahead and stored in the refrigerator, add chives and goat feta shortly before serving.
- Peeling the beets will stain your hands; to avoid it, wear some rubber gloves or rub your hands with olive oil before you start.
- Kombu is a dried sea vegetable that helps with digesting beans and legumes.
Randen Linsen Salat
700g Randen
weich kochen, schälen und in Würfel schneiden,
in Schüssel geben
7dl Wasser
in einer Pfanne aufkochen, Hitze reduzieren
90g Linsen
1 Stück Kombu
beigeben, zugedeckt ca. 30 Min. weich kochen,
abtropfen, in Schüssel geben
60g Baumnüsse
hacken und beigeben
1.2dl Aceto Balsamico
0.6dl Olivenöl
beigeben
nach Bedarf mit Salz und Pfeffer würzen
60g Feta Käse
zerbröckelt dazu geben
etwas Schnittlauch
zum garnieren
weich kochen, schälen und in Würfel schneiden,
in Schüssel geben
7dl Wasser
in einer Pfanne aufkochen, Hitze reduzieren
90g Linsen
1 Stück Kombu
beigeben, zugedeckt ca. 30 Min. weich kochen,
abtropfen, in Schüssel geben
60g Baumnüsse
hacken und beigeben
1.2dl Aceto Balsamico
0.6dl Olivenöl
beigeben
nach Bedarf mit Salz und Pfeffer würzen
60g Feta Käse
zerbröckelt dazu geben
etwas Schnittlauch
zum garnieren
Tips:
- kann man gut am Tag vorher vorbereiten und im Kühlschrank lagern, Schnittlauch und Feta kurz vor dem servieren dazu geben.
- Beim Schälen der Randen werden sich Ihre Hände verfärben, um das zu vermeiden reiben Sie Ihre Hände mit Olivenoel ein oder tragen Sie Lebensmittel Gummihandschuhe.
- Kombu ist eine getrocknete Alge und hilft mit der Verdauung von Bohnen und Linsenfrüchten.