Rainbow Bowl with Lemon Pickled Beets and Beluga

Rainbow bowl2

Merry Christmas everyone!
As you might have spottet I have been spending some on my new found holiday time playing a little with visuel tools – here is my very first ever gif!! I still have much to learn, and the quality really doesn’t come out as I would like, but then hopefully you are all able to see it 🙂
The recipe is something as simple as a little nutrient packed and rainbow coloured lunch-bowl. I find that this is often what I need in between the heavy Christmas dinners. The little sweet twist in this bowl is the super easy lemon pickled beets that tastes amazing and makes the bowl look festive and inviting!

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Rainbow bowl with lemon pickled beets & beluga

Serves 2

1 1/2 cup cooked beluga lentils
75 g feta cheese
2 handful chopped parsley
1 large avocado
A handful salted pistachios, chopped
2 tbsp apple cider vinegar
2 tbsp oil
1/4 tsp mustard
A pinch of salt
1/2 tsp honey

Lemon pickled beets
juice from 1 lemon
2 medium beets
1/2 tsp honey
A pinch of salt

Peel your beets and use a mandolin, or a very sharp knife, to finely slice them. In a bowl combine, lemon juice, honey and salt and whisk together. Add the sliced beets, toss them, and let them marinate for around 20-30 min.
In a bowl combine oil, vinegar, honey, mustard and salt and stir together to make a little vinaigrette. Arrange all the ingredients in a bowl. Make sure to drain the beets before adding them. Then toss it all with a little vinaigrette. Bon appetite

Rainbow bowl with lemon pickled beets and beluga - A tasty love story