Lentil and Beetroot Salad with Sesame Skewers

Lentil and Beetroot Salad with Sesame Skewers

Total: 40 min

Difficulty: easy


  1. For the lentil and beetroot salad with sesame skewers, cook the lentils evenly, according to the package instructions. Peel the beets and slice into very thin slices. Thoroughly wash corn salad, shake dry and rinse.
  2. Wash turkey medallions and cut into 2 cm cubes. Put 4 dices on 1 skewer. Mix the peanut butter with sesame seeds and stir in 1-2 teaspoons of water to make it more fluid. 
  3. Heat 1 tbsp of olive oil in a non-stick pan and fry the skewers from each side for about 2 minutes. Spread skewers thinly with peanut butter and sesame mixture.
  4. Drain the lentils, leave to evaporate for a short time and mix with beetroot and lamb’s lettuce. Season the vinegar and oil generously with salt and pepper. Put the vinaigrette over the salad, arrange with the turkey skewer.

Nutritional values:

Energy 583kcal 27%
Protein 52g 94%
Fat 22g 30%
Carbohydrates 48g 16%

Vital substances:

Vitamin C 14,6mg 15%
Iron 6,9mg 50%
Vitamin E 2,9mg 24%
Zinc 4.4mg 51%


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