And here we are at the end of the holidays with the face of someone who knows perfectly well that they’ve overindulged in meals and now swears, swears to get back on track.
Except for a few slip-ups, like this morning I finished the last cassatina at breakfast (and what are you going to do, throw it away?), then it’s back to a mindset focused on one goal: eat healthy, eat light.
Usually, the choice falls on salad, the barely dressed one that almost tastes of nothing and soon makes you regret even considering it.
Let’s not get discouraged by falling into the trap of clichés, the stereotypes of bland, tasteless, and insignificant vegetables!
Let’s make it more appetizing and original.
There are many variations of fresh and satisfying salads.
But first of all, how do you dress salads?
First the salt, then the vinegar (or lemon juice), and only at the end the oil.
How to add more flavor to your salad?
By mixing different foods rich in fibers and vitamins with an unmistakable taste.
Today I tell you about the Salad with Pears, Beets, and Lentils.
The red beet after thorough cleaning, can be eaten raw. You have to peel it and cut it into slices, grate it, or cube it. Then dress it with oil and lemon or vinegar. If you’re short on time, use vacuum-packed beets. Just cut them and dress with oil and vinegar or lemon juice.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 lamb's lettuce (or corn salad)
- 1 vacuum-packed red beets
- 1 pear (to taste)
- 1 cup dry lentils
- to taste extra virgin olive oil
- to taste fine salt
- Half lemon juice
Tools
- 1 Ladle Guzzini Tierra Cutlery
Steps
To prepare the salad with pears, red beets, and lentils, you must first rinse the lentils and cook them in plenty of salted water for at least twenty minutes. The goal is to keep them crunchy;
Meanwhile, peel the vacuum-packed beet and cut it into pieces.
Wash and dry the pear. Cut it with the skin into slices first and then into six wedges;
Rinse the lamb’s lettuce thoroughly and dry it with a towel;
Now assemble everything;
In a large bowl, place the lamb’s lettuce, beet, cooled lentils, salt, lemon, and oil. Mix well with your hands;
Finally, the apples. Mix again.
Enjoy your meal!
The salad with pears, red beets, and lentils can be stored in the fridge for up to one day in an airtight container.
FAQ (Questions and Answers)
Can I use fresh beets
You can use raw beets. Remove the skin and wash them well before dressing
What can I use instead of beets which I hate
You can replace beets with fennel or radicchio
