Robust & flavorful with a fruity note — Red lentil salad
Red lentils are protein powerhouses with 23 g of protein per 100 g, making them a popular meat substitute, especially in vegetarian and vegan cuisine. They are peeled, easy to digest, and quick to prepare — perfect for an uncomplicated lunch or dinner.
Beetroot — intense color, earthy aroma
With its vibrant color and earthy-sweet taste, beetroot adds a special touch to the salad. The betanin it contains gives it its distinctive red hue. Whether grated raw or lightly cooked, it harmonizes wonderfully with the nutty red lentils.
Apples for a fruity accent
Apples pair excellently with lentils and beetroot. Heirloom apple varieties like Cox Orange or Boskoop, in particular, provide a very intense flavor. It is best to process the apples unpeeled — the skin adds extra aroma and a nice crunch.
Vinaigrette with apple cider vinegar and mustard
A classic vinaigrette with apple cider vinegar and mustard brings the flavors together perfectly. Natural, unsulphured apple cider vinegar has a complex, mildly fruity profile, making it an ideal match for the earthy sweetness of the beetroot. A little honey harmoniously rounds off the acidity of the vinegar.
Preparation tips
Cook the red lentils only briefly — they should still have a bit of bite. Let the finished salad sit for about 20 minutes so the flavors can meld. Fresh parsley or mint as a topping provides an extra touch of freshness.
