Warm beet and lentil salad with goat cheese – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 482, total fat 39 g., saturated fat g., proteins 15 g., carbohydrates 19 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Antonis Achilleos Duration: 55 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium beets, peeled and sliced
- 3 tbsp. l olive oil plus more to spray
- 1/4 Art. hazelnuts, walnuts or pecans, finely chopped
- 110 gr. goat cheese
- 1 tbsp. the remaining lentils from the Salmon steamed in the leaves chard with lentils ”
- 150 gr. smoked pork belly chopped
- 1 medium shallots, chopped
- 2 tbsp. l cider vinegar
- Pinch of sugar
- 1 large bunch of frize salad
Recipes with similar ingredients: beets, lentils, pork smoked brisket, frisse salad, goat cheese, apple cider vinegar, nuts hazelnut
Recipe preparation:
- Preheat the oven to 200 ° C. Mix beets with 3 tbsp. l olive oil in a pan and season with salt and pepper. Fry until readiness, 30 minutes
- Season the nuts with salt and pepper in a shallow bowl. Cut goat cheese into 4 parts. Press the nuts into it. Heat the lentils in microwave or in a saucepan and season with salt and pepper.
- Sauté pork brisket in a pan over medium heat. until crisp, 10 min. and put it on paper towels. Add shallots to the pan and fry for 20 seconds. Remove from heat; add vinegar and sugar.
- Remove the beets from the oven and heat the nut goat cheese on hot pan. Combine the fries with bacon and divide by bowls. Put the beets, lentils and a cup of goat cheese on it. Drizzle with olive oil.
