Salad of lentils, beetroot and smoked eel

Name: Salad of lentils, beetroot and smoked eel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 100 gr smoked eel; 300 gr cooked beetroot; 150 gr lentils; ¼ apple; ½ teaspoon lemon juice; 100 gr greek yogurt; 1 tbl spoon olive oil; 2 twigs dill; salt and pepper

Culinary creativity shines in this starter, ideal for the end-of-year celebrations: a harmonious fusion of lentils, beetroot and smoked eel.

Gerookte paling rode biet en linzen salade 2 — Salad of lentils, beetroot and smoked eel 6

Lentils and beetroot, traditional ingredients with a modern twist, perfect for a festive table.

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Prep Time 15

Cook Time 25

Total Time 40

Course Salads

Cuisine Own recipe

Servings persons

Calories 250 kcal

Equipment

cooking pot

Ingredients

100 gr smoked eel
300 gr cooked beetroot
150 gr lentils
¼ apple
½ teaspoon lemon juice
100 gr greek yogurt
1 tbl spoon olive oil
2 twigs dill
salt and pepper

Instructions

Rinse the lentils until the water is clear. Boil them in lightly salted water according to the instructions on the package. Place them in a sieve and let them cool down. Then spoon them with 1 tbsp olive oil and season with salt and pepper.
Cut the cooked beetroot into fine cubes and spoon with the Greek yogurt. Season with salt and pepper. Finely chop one sprig of dill and mix it with the beetroot.
Cut the apple into small cubes and mix with ½ tsp lemon juice. This ensures that the apple does not turn brown.
Cut the eel into slices.
Now place a layer of lentils on the bottom of a serving bowl or in separate plates. Then the beetroot with yoghurt. Place the eel slices on top and sprinkle the apple cubes over them. Decorate extra with some dill.

Notes

The festivities at the end of the year are just around the corner. Here too, these days do not pass without family or friends and beautiful festive tables with tasty dishes. I have been testing different flavor combinations for several weeks now and this salad was unanimously chosen as the perfect starter.

Culinary creativity shines in this starter, ideal for the end-of-year celebrations: a harmonious fusion of lentils, beetroot and smoked eel.

In this dish I combine traditional ingredients but with a modern twist, perfect for a festive table. Rich in nutrients and full of flavour.

The preparation is simple and you can prepare everything in advance. It’s best to just put it together at the moment. The color combination of the beetroot and dill immediately puts you in a festive mood.

An ideal choice for those who want to surprise their guests with a unique and tasteful start to a Christmas or end-of-year party.

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 28mgSodium: 88mgPotassium: 760mgFiber: 14gSugar: 8gVitamin A: 79IUVitamin C: 6mgCalcium: 67mgIron: 4mg

Keyword healthy salad, recipe with lentils, salade met linzen, festive entree, smoked eel salad, festive salad, recipe with beetroot

Tried this recipe?Let us know how it was!

With the end-of-year celebrations approaching, we could use some nice, creative recipes. Here are some ideas:

Aperitiefhapje met wortel prei anijs en gamba 1.4 — Baked shrimps with leek and anise

Tartaar van zalm en sinaasappel 3 — Baked shrimps with leek and anise

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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