Prueba mi sabrosa ensalada de remolacha y lentejas puy
Category
Dinner
Servings
8
Prep time
35 minutes
Cook time
1 hour
Try my tasty beetroot and puy lentil salad

Ingredients
- 200g puy lentils
- 1 bay leaf
- 500ml water
- Salt to taste (pinch)
- 5 beetroot
- 200g mung beans
- 100g pea shoots
- 150g marinated feta
Directions
Start by washing your lentils under cold running water.
- Cook the lentils in the water with bay leaf and salt, very slowly over low heat. These should take about 25 minutes. Drain and set aside to cool.
- To roast the beetroot, season with salt and olive oil, and wrap them in foil. Place in a 180 degrees c oven. Cook for an hour - an hour and a half depending on their size.
- Let them cool then peel them with your hands and slice them into wedges.
- Mix your mung beans and lentils together and dress with some of the dressing and season with salt.
- Dress the sliced beetroot with the dressing and season with salt.
- To assemble, start by laying down some mung beans and lentils, followed by beetroot, then pea shoots and lastly the feta. Then repeat until all the ingredients are gone.