Beluga Lentil and Rocket Salad with Baked Beetroot and Feta

Summary

Prep Time	40 mins
Cook Time	30 mins
Total Time	1 hr 10 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

For the beetroot:

For the lenses:

200 g belua lentils
1 bay leaf

For the dressing:

Also:

1 bunch parsley
1 bunch rocket
200 g feta cheese

Beluga Lentil and Rocket Salad with Baked Beetroot and Feta

Instructions

Preheat the oven to 220 ° C fan oven. Peel the beetroot, cut into wedges and place in a baking dish with caraway seeds, pepper and 2 tablespoon olive oil. Mix the vegetables well and sprinkle with the fleur de sel. Cook on the middle shelf for about 30 minutes.
Cook the lentils with the bay leaf according to the package instructions and then drain.
Peel the onions and also cut them into wedges. Cut the garlic into thin slices. Heat 1 tablespoon of olive oil in a pan and fry the garlic and onions. Add the honey. Deglaze the garlic and onions with the juice of the orange and balsamic vinegar. Season the dressing with salt and pepper and reduce slightly. Add the rest of the olive oil and the orange peel.
Mix the lentils with the dressing and the chopped parsley and season again if necessary.
Take the beetroot wedges out of the oven and serve with the lentils and rocket while still warm. Crumble the sheep cheese over it.
The salad contains around 585 Kcal per serving.

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