Holländischer Rote-Bete-Linsensalat

Vorbereitungszeit: 35 Minuten

Gesamtzeit: 45 Minuten

Portionen: 10

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Zutaten

2 TL (10 g) Rapsöl

250 g Honeycrisp-Äpfel, klein gewürfelt

1 Tasse (100 g) gelbe Zwiebel, fein gehackt

3 Tassen (450 g) Rote Bete, gekocht, geschält, mittelgroß gewürfelt

2 Tassen (400 g) ganze rote Linsen, gekocht

3 Tassen (90 g) Baby-Rucola

1 Tasse (150 g) Ziegenkäse, zerbröselt

2 TL (10 g) koscheres Salz

1 TL (3 g) gemahlener schwarzer Pfeffer

½ Tasse (120 g) Apfelessig

1 EL (15 g) Senf

½ Tasse (115 g) Olivenöl extra vergine

2 EL (10 g) Schnittlauch, gehackt

Zubereitung

Öl, Äpfel und Zwiebeln in einer kleinen Pfanne bei mittlerer Hitze anbraten. Sautieren, bis die Zwiebeln weich sind und zu karamellisieren beginnen. Beiseite stellen.
In einer großen Rührschüssel Zwiebel-Apfel-Mischung, Rote Bete, Linsen, Rucola und Ziegenkäse vermengen.
In einer separaten kleinen Schüssel Salz, Pfeffer, Essig, Senf und Öl verrühren. Mit dem Schneebesen das Dressing emulgieren.
Den Salat gleichmäßig mit dem Dressing vermengen und mit Schnittlauch garnieren.

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Lentils.org

Holländischer Rote-Bete-Linsensalat

Vorbereitungszeit: 35 Minuten

Gesamtzeit: 45 Minuten

Portionen: 10

Lentils.org

Zutaten

Zubereitung

Schlagworte

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