Summary

Ingredients

• 1 large sweet potato (s)
• 1 tuber beetroot, fresh
• 150 g plate lentils
• 2 spring onion (s)
• 150 g lamb`s lettuce
• 3 tablespoon balsamic vinegar
• 4 tablespoon olive oil
• 1 teaspoon agave syrup or liquid honey
• 1 teaspoon mustard
• salt and pepper
• Orange pepper
• cumin powder

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Instructions

1. Peel, wash and cut the beetroot and sweet potato into bite-sized pieces. Then mix in a freezer bag with 2 tablespoons of olive oil, pepper, salt, orange pepper and cumin, shake well and transfer the contents of the bag onto a baking sheet. Bake in the oven preheated to O / U heat 200 °, fan oven 180 ° for about 35 - 40 minutes. The time can vary a bit, depending on how thick you cut the pieces. But you should still have bite. Then take it out and let it cool down.
2. In the meantime, cook the lentils in water without salt according to the instructions on the packet. Drain them and let them cool down.
3. Mix together the lentils, sweet potatoes and beetroot. Cut the spring onions into fine rings and mix in.
4. Prepare a dressing from the vinegar, remaining oil, pepper, salt, mustard and agave syrup. Spread the washed and selected lamb`s lettuce on plates, spread the lentil vegetables on top and pour the dressing on top.
5. If you like, you can add sheep`s cheese, fresh herbs or croutons to the salad.