Beluga lentil and arugula salad with baked beetroot and feta

Ingredients for 4 servings:

• 4 beetroot, fresh
• 1 tsp caraway seeds
• pepper
• 2 tbsp olive oil
• 1 tbsp fleur de sel
• 200 g beluga lentils
• 1 bay leaf
• 2 onions, red
• 1 garlic clove(s)
• 6 tbsp olive oil
• 1 tbsp honey
• 1 organic orange(s), peel and juice
• 2 tbsp balsamic vinegar, dark
• salt and pepper
• 1 bunch of parsley
• 1 bunch arugula
• 200 g feta cheese

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

low carb and vegetarian

Preheat the oven to 220°C fan/convection oven. Peel the beetroot, cut into wedges, and place in a baking dish with caraway seeds, pepper, and 2 tablespoons of olive oil. Toss the vegetables well and sprinkle with the fleur de sel. Cook on the middle rack for about 30 minutes. Cook the lentils with the bay leaf according to the package instructions, then drain well. Peel the onions and also cut them into wedges. Finely slice the garlic. Heat 1 tablespoon of olive oil in a pan and fry the garlic and onions. Add the honey. Deglaze the garlic and onions with the orange juice and balsamic vinegar. Season the dressing with salt and pepper and reduce slightly. Add the remaining olive oil and orange zest. Toss the lentils with the dressing and the chopped parsley, and season again if desired. Remove the beetroot wedges from the oven and serve while still warm with the lentils and arugula. Crumble the feta cheese over the top. The salad contains approximately 585 kcal per serving.