Beet salad with lentils

Description

Bright, hearty, nutritious and vitamin salad for Lenten table. Beet salad with lentils has a unique taste, thanks to the spicy filling. This salad would be a great addition to your favorite dish.

Ingredients

Beets

3 piece
Lentils

1 cup
Lettuce

120 g
Sunflower oil
Red onion

1 piece
Garlic

1 tooth
Capers

1 Tbsp
Salt
The mixture of peppers

Cooking

Products for cooking:

Prepare the lentils according to the directions on the package (rinsed motley Pardina lentils 1 Cup+2 cups water to a boil, boil under a cover on slow heat for 20 minutes. The water should soak into the lentils. Salt to add at the end of cooking-0,3 tsp)

Prepare salad dressing:onion cut into half rings, chop the capers, garlic through the press. In a pan heat a little sunflower oil, lightly saute the prepared vegetables. Add salt and pepper to taste.

In ready, warm lentils, add the cooked filling, pour a few tablespoons of sunflower oil, stir.

Beets (baked in foil in the oven at t=200 degrees 50-60 minutes)cut into thin strips (it is convenient to use a mechanical sharp). Lettuce leaves a La carte put on a plate, drizzle with sunflower oil, then put the lentils and beets, as desired sprinkle a pinch of coarse salt.