Beet, Lentil and Feta Salad
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The healthy filling salad is perfect for Meal Prep: So you always have a healthy lunch or a filling snack for in between. If you like, you can also replace the sesame with nuts, such as walnuts. Instead of beetroot, carrots are also suitable for the salad.
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 117.4 μg | (196 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,157 mg | (29 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams Beets
- 250 grams Le Puy lentils
- 500 milliliters Vegetable broth
- 2 shallots
- 4 Tbsps apple cider vinegar
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 handful parsley
- 250 grams Feta
Preparation steps
Wash the beets and steam for about 50 minutes, until tender. Allow to cool slightly.
Rinse and drain the lentils. Bring the vegetable broth to a boil, add the lentils, reduce the heat, cover and simmer for 20 minutes. Drain and let cool slightly.
Peel the shallots and slice thinly. Whisk together the apple cider vinegar and 2 tablespoons of olive oil and season with salt, pepper and sugar to taste. Peel the beets and cut into bite-sized pieces. Combine the beets and lentils in a large bowl, toss with the dressing and let stand for about 20 minutes.
Rinse the parsley, pat dry, remove the leaves and roughly chop. Add the parsley to the salad and mix well. Arrange the salads on plates and crumble the feta cheese over the top. Drizzle with the remaining olive oil and serve.
