Beetroot and Rocket Lentil Salad

salad made from beetroot

Total: 60 min

Preparation: 30 min


  1. Peel the onion and cut into fine cubes. Cook the plate lentils and onion cubes with 500 ml of water over medium heat for about 30 minutes and cook.
  2. Wash the lentil and shake it dry. Wash apples, core seeds and cut into slices. Slice beetroot. Cook the mangetout in boiling salted water for about 5 minutes. Then quench under cold water.
  3. Mix red wine vinegar, mustard, olive oil, and honey to a dressing. Put everything together in a bowl and mix gently. Season with fleur de sel and pepper, arrange and sprinkle with flaxseed.

Nutritional values

energy 551kcal 25%
protein 17g 31%
fat 28g 38%
carbohydrates 48g 16%

Vital substances

vitamin C 55.8mg 56%
vitamin E 5,3mg 44%
magnesium 135.0mg 36%
phosphorus 351.0mg 50%


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