Rainbow Bowl w. Lemon Pickled Beets & Beluga
Rainbow Bowl with Lemon Pickled Beets and Beluga
- 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
- 1 lemon juice
- 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
Calories: 393kcal | Carbohydrates: 31g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 438mg | Potassium: 52mg | Fiber: 10g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 4mg