Beetroot salad with pulses

Ingredients for 4 servings:

• 4 m.-large beetroot
• 4 m.-sized onion(s)
• some balsamic vinegar
• some olive oil
• 250 g beans or mixed pulses of your choice
• 2 tbsp mint, fresh, chopped
• 2 tbsp fresh parsley, chopped
• salt and pepper
• 6 tbsp olive oil
• 4 tbsp balsamic vinegar
• 2 tomatoes, dried in oil
• some salt and pepper
• e.g. cream cheese or yogurt or feta cheese
• e.g. baguette(s), toasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash the beets and remove the leaves. Place the beets, skin on, on two (!) layers of aluminum foil and drizzle with olive oil and balsamic vinegar. Seal the package tightly and place on a baking sheet. Peel the onions, place them whole on a double layer of aluminum foil, and drizzle with olive oil and balsamic vinegar. Seal this package tightly and place it on the baking sheet with the beetroot package. Bake in a well-preheated oven at 200°C for about 1 hour. Meanwhile, cook the pulses until soft and sieve. Check with the tip of a knife whether the baked vegetables are cooked. Carefully open the foil. Steam will escape; be careful of the risk of burns! Peel the beets, cut into thin slices, and place in a salad bowl. Slice the onions into rings and add to the beets along with the onion juices. Season with salt and pepper. Add the cooked pulses and herbs to the salad. Mix all the ingredients for the dressing well and pour over the salad. Serve with cream cheese (or yogurt or feta cheese) and toasted baguette.