Mix the olive oil and balsamic vinegar with some sea salt and a few dashes of stevia. Add a dash of water (60 ml approximately) and stir well.
Take the beetroot out of the vacuum pack and cut it into small, fine slices and put them in a bowl together with the dressing, stirring well.
Cut the feta into small pieces or crumble it by hand. Put the pre-cooked lentils in a sieve and wash them briefly. Add both to the beetroot and stir well.
Notizen
nutritional values:
calories: 357 kcal
fat: 13 g
carbohydrates: 30 g
Protein: 25 g
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