Summary

Ingredients

For the beetroot:

• 4 beetroot, fresh
• 1 teaspoon caraway seeds
• pepper
• 2 tablespoon olive oil
• 1 tablespoon fleur de sel

For the lenses:

• 200 g belua lentils
• 1 bay leaf

For the dressing:

• 2 onion (s), red
• 1 clove garlic
• 6 tablespoon olive oil
• 1 tablespoon honey
• 1 organic orange (s), zest and juice
• 2 tablespoon balsamic vinegar, darker
• salt and pepper

Moreover:

• 1 bunch parsley
• 1 bunch rocket
• 200 g feta cheese

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Instructions

1. 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 tablespoons of olive oil. Mix the vegetables well and sprinkle with the fleur de sel. Cook on the middle shelf for about 30 minutes.
2. Cook the lentils with the bay leaf according to the package instructions and then drain.
3. 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.
4. Mix the lentils with the dressing and the chopped parsley and season again if necessary.
5. Take the beetroot wedges out of the oven and serve with the lentils and rocket while still warm. Crumble the sheep cheese over it.
6. The salad contains around 585 Kcal per serving.