Hello ! If you follow me on Instagram you probably noticed that my garden gives me beautiful vegetables. These are for the most part simple vegetables like zucchini, tomatoes, green beans or squash of all kinds. Except that I wanted to plant something special that I adore: chioggia beetroot. It’s not always easy to find it then I thought to make it myself would be the best solutions to be sure to have!
The small beets in the garden have reached maturity and are sublime. I’m really proud to have them. And I’m not talking about taste! It’s a real delight, even better than any I have eaten so far. Although I like to eat them without anything, like raw chips, I wanted to share with you a recipe. To make them in salad seemed to be the best thing to keep their taste to the most authentic. I propose you a simple salad (but delicious) of lentils, chioggia beetroot, parsley and lacto-fermented tofu with herbs.
If you do not know the lacto-fermented tofu, you miss something! Before being vegan, I don’t hide that I liked feta in my salads. The taste of this tofu is very close. It also makes it possible to bring proteins. You can find it easily in organic store.
I hope this simple recipe will please you, have beautiful day!
Lentils and chioggia beetroot salad
For 4 personnes
Vegan | Gluten free
Preparation time : 15 minutes | Cooking time : 20 minutes
2 large chioggia beets (or 4 small)
1 cup green lentils
100 g lacto-fermented pesto tofu (brand Sojami)
1 beautiful bouquet parsley
2 tbsp olive oil
1 tsp mustard
1 tsp cider vinegar
salt and pepper
Start by cooking the lentils according to the instructions of the package, about 20 minutes in boiling water.
Wash the beets, peel them. Using a mandolin, cut them thinly into strips.
Chop the parsley and in a small bowl, mix the olive oil, mustard and vinegar with a little salt and pepper. Place all the ingredients in a large salad bowl, crumble the tofu like feta, mix and serve!