Awesome colours, super easy, and absolutely healthy. Say hello to our winter salad with beetroot and lentil sprouts. Especially in winter, when few fresh vegetables are available, we grow our own sprouts out of grains, seeds, and legumes. It takes prep time, since the lentils need about three days to sprout, but not only the optics and flavours, but also the health benefits are worth the effort. While sprouting, the nutrition levels rise. Lentil sprouts are rich in vitamins of the B group, vitamin C, potassium, magnesium, iron, zinc, and folic acid. Together with the beetroot they combine to a perfect vitamin and mineral bomb.

Soak the lentils over night, fill them into a sprouting glass, and keep them in the dark the first day. Wash the legumes three times a day with lukewarm water, and let them sprout in daylight and at room temperature from the second day on.
Wash the beet root thoroughly and bake at 180°C in the oven for about 60-90 minutes.
Meanwhile mix the lemon juice, cider vinegar, and 1 tbs. honey to a dressing, and spice with pepper and sea salt. Put half of the dressing aside. Later, we will marinate the lentils with it. Loose the cardamom seeds from the capsule and grind them. Half the vanilla bean, scratch out the core, and add it with cardamom and yoghurt to the dressing. (If you put the vanilla bean into a glass with cane or coconut sugar, you’ll get aromatic vanilla sugar.)
Finely chop the shallot and garlic, and braise them in a bit of plant oil. Lightly roast the pumpkin seeds, add the remaining honey, and let the seeds caramelize. Spread them on a sheet of baking paper and let them cool down.
Peel the beet root, quarter or chop in rough pieces, and mix with yoghurt vinaigrette, garlic, and shallot. Shortly blanch the lentil sprouts and refresh them in cold water, since raw they should be consumed only in small amounts. Drain well, and sprinkle them with the put-aside dressing. Slice the Chioggia beet, and together with the lentil sprouts, miner's lettuce, and caramelized pumpkin seed arrange them on the beet root salad.

FoR 2 Servings

75 g puy lentils

(200g lentil sprouts)

750 g beetroot

1 tbsp lemon juice

1 tbsp cider vinegar

2 tbsp organic honey

1/2 tsp salt

black pepper

1 pod black cardamom

1 vanilla bean

4 tbsp yoghurt

2 cloves garlic

1 small shallot

40 g pumpkin seeds

1 chioggia beetroot

50 g miner's lettuce