Lamb's lettuce and dressing + oranges + decoration
1tbspwhite wine vinegar
2pcOrangenfor fillets or orange pieces
Cook the beetroot in salted water until soft. You can use a pressure pot, then it goes faster.
Pour off the beetroot and peel under running cold water. Then let cool and cut out unattractive places.
Cut the turnips into thin slices, you can also use a slicer.
Place the beet slices in a bowl.
Toast the caraway in a mortar so that the aroma can develop better.
Season the beet slices with caraway, salt, sugar, vinegar and oil.
Refine beetroot salad with pepper, mix well and leave to stand for 15 minutes.
Season beetroot salad to taste, arrange and serve. Enjoy your meal!
Sweat the lentils with diced vegetables and onions in a saucepan. Add the bay leaf, vegetable stock, sugar, salt, pepper and curry and cook the lentils.
If necessary, add water, cook the lentils until al dente, then remove the bay leaf and season with balsamic vinegar lukewarm.
Lamb's lettuce, dressing, oranges, decoration
Cut off the roots from the lamb's lettuce. Gently weigh lamb's lettuce in cold water, dry and drain on kitchen paper.
Squeeze two oranges and mix with vinegar, mustard, salt, pepper and honey. Let the olive oil run in slowly and stir to a creamy dressing.
Squeeze the walnuts into the mortar to decorate.
Either filet or peel and chop the oranges. Arrange the lentils, add the beetroot, marinate the lamb's lettuce and add it neatly, add the orange pieces and serve decorated with walnuts.
YOU could write me a comment now, why this lens salad should be simple... after all there are more than 20 ingredients in use here...
For clarification: I prepare this lentil salad mostly when I have already prepared beetroot salad the day before. I almost always have the dressing for the lamb's lettuce ready in the fridge because it tastes so delicious.
You could also use pre-cooked beetroot, then please buy the cooked, non-marinated ones, which taste better than the beetroot from the glass.
Some more tips for cooking beetroot:
The smaller the beets, the shorter the cooking time. The piercing of the beets is considered a faux pas, I have already halved large beets to reduce the cooking time. Wash the turnips well before cooking, only clean turnips come into your pot! 🙂
3. Calorie lentil salad with beetroot, lamb's lettuce and oranges, an overview of nutritional values
Lentil salad with beetroot, lamb's lettuce, oranges and walnuts
Amount Per Serving
Calories 1153Calories from Fat 747
% Daily Value*
Total Fat 83g128%
Saturated Fat 10g50%
Polyunsaturated Fat 31g
Monounsaturated Fat 37g
Total Carbohydrates 87g29%
Dietary Fiber 27g108%
* Percent Daily Values are based on a 2000 calorie diet.
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