Recipe of the Month: Warm Autumn Salad with Beluga Lentils and Goat Cheese

Enjoy delicious salads in winter and avoid spring rolls. How? Our food author Bettina aka Beschfood has a recipe tip for you: warm autumn salad with beluga lentils and goat cheese. Quick and healthy. It's more than just a lentil dish; it brings a bit of Mediterranean flair to the table when it gets cooler outside.

 

Warm autumn salad with beluga lentils and goat cheese

The days are getting colder and the dark season has begun. Before the pre-Christmas season really kicks off with calorie-rich treats, Besch Food presents a vital yet warm autumn salad. Perfect for a balanced meal on colder days.

Ingredients for 2 people:

 

1 cup beluga lentils

1 orange

1 small radicchio

1 sweet potato

1 bulb fennel

a few walnuts

1/2 roll goat cheese (or fresh goat cheese)

2 tbsp maple syrup

Salt and Pepper

Olive oil

1 tbsp mustard

 

 

Preheat oven to 180 degrees. Peel the sweet potato and cut into as evenly sized cubes as possible. Place in a baking dish. Salt and drizzle with olive oil. Bake in the oven for about 20 minutes until soft.

Wash lentils until the water is clear and bring to a boil with twice the amount of water (salt is added only after cooking). Skim off any foam that forms.

Drain and set aside. Wash fennel and radicchio and remove outer leaves. Thinly slice or cut into very fine strips. Arrange sweet potato, lentils, salad, and fennel on plates. Toast walnuts in a pan without fat until slightly browned. Add maple syrup and caramelize. Be careful! This only takes about 1 minute. Peel the orange with a knife and segment it, catching the juice that escapes. Distribute the orange segments and walnuts over the salad. For the dressing, mix mustard, salt, pepper, and the orange juice, then stir in olive oil. Pour the dressing over the lentil salad and serve with goat cheese.

Enjoy your meal.

 

 

 

  

 

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food

 Bettina