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BEAN, BEETROOT, FENNEL, AND LENTIL LEAVES SALAD

Preparation time: 40+ min

Difficulty: easy


Serves 2


Ingredients:

  • 100 g white beans

  • 5 beetroots

  • 2 fennel bulbs

  • 2 handfuls of lentil or pea leaves

  • bunch of dill

  • balsamic vinegar

  • salt and pepper



Cook the beans you soaked overnight, drain, and let it cool. Peel the beets and cut them into even pieces, and bake them at 170°C. Bake until the beets are still slightly crunchy in the middle, approx. 45 minutes. Thinly slice the fennel with a mandoline slicer, cut the lentil or pea leaves, and chop the dill. Add all ingredients to a bigger bowl, season, and toss gently.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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