Warm Winter Salad with Beetroot, Lentils and Walnuts

A warm winter salad that fills you up: beetroot and apple meet warm lentils, lamb's lettuce and crunchy walnuts. With the mustard dressing it's on the table in 20 minutes.

By yumbelo · 1 servings · 20 minutes

Ingredients

• 150 g Beetroot, precooked (vacuum-packed)
• 60 g Lamb's lettuce
• 1 can Lentils from a can, drained
• 1 pc small apple
• 20 g walnut kernels
• 1 pc small shallot
• 2 tbsp rapeseed oil
• 1 tbsp apple cider vinegar
• 1 tsp medium-hot mustard
• 1 tsp honey
• pinch salt
• pinch pepper

Method

1. Finely dice the shallot and coarsely chop the walnuts.
2. For the dressing, whisk together the apple cider vinegar, mustard, honey, 1 tbsp rapeseed oil, salt and pepper vigorously in a small bowl.
3. Cut the beetroot into cubes or wedges and slice the apple into thin wedges.
4. Sweat the shallot in 1 tbsp rapeseed oil in a pan over medium heat for 2 minutes until translucent, then add the drained lentils and warm them through for 3 to 4 minutes.
5. Toast the walnuts briefly in the dry pan until fragrant, then remove them from the pan.
6. Arrange the lamb's lettuce on a plate, spread the warm lentils, beetroot and apple wedges on top, drizzle with the dressing and sprinkle with the walnuts.