Photo: RFF
That's how healthy winter tastes
A spicy lentil salad, a classic potato salad and a fruity beetroot salad - all three winter salads are fresh, healthy and delicious . And have absolutely nothing to do with the hearty food from the winter kitchen. Our recipes for lentil salad and more will fill you up and make you fit for the winter.
Lentil salad: our favorite
Spicy lentil salad
Duck with a twist: crispy fried like bacon - sinfully good!
Ingredients (4 people)
250 g plate lentils, 200 g carrots, 100 g soft plums, 1 onion, about 125 g duck skin of 1 duck breast, 100 ml dark balsamic vinegar, salt, pepper, sugar, ½ bunch chives
preparation
Cook 1 lentil for 25-30 minutes. Peel carrots and finely dice. In the last 5 minutes, give the cooking time to the lentils. Dice the plums. Peel the onion, dice. Wash the duck skin, pat dry and cut into strips. Crispy in a hot pan, season with salt and drain. Drain the duck fat approx. 2/3. For the rest, hot fat onions, fry from the stove. Add 75 ml of vinegar, season with salt, pepper and sugar.2 Mix the lentils with the marinade and the plums and add approx.
Run for 2 hours. Season again with vinegar and spices. Cut the chives into small rolls. Sprinkle the lentil salad with chives and garnish with the duck skin. Approximately 430 kcal
Pumpkin seed-potato salad
The classic is skilfully seasoned with pumpkin seeds and oil - you must try!
Ingredients (4 people)
3 red onions, 50 g sugar, 100 ml light balsamic vinegar, 500 g beetroot, 8 stems thyme, salt, pepper, 25 g walnut kernels, 125 g goat cream cheese
preparation
1. Peel onions and cut into slices. Caramelise the sugar in a large pan over medium heat. Deglaze with vinegar, bring to a boil while stirring. Add onions, boil again, simmer over medium heat for 6-7 minutes.
2. Cook beetroot in water for about 30 minutes. Peel and cut in columns. Wash thyme, shake dry. Remove the leaves from half of the stems. Add beetroot and thyme stalks to the onions and simmer for another 1-2 minutes. Season with salt and pepper. Remove and allow to cool.
3. Chop nuts roughly. Arrange salad on a plate, sprinkle with nuts and thyme leaves. Cut cream cheese with a teaspoon into small flakes and place on top. Approximately 250 kcal
Three spicy dips
Strongly dunked, please! The bread becomes a highlight with these three
Ingredients (4 people)
900 g firming potatoes, 2 onions, 3 tablespoons oil, 1 tbsp sugar, 75 ml vegetable broth, 75 ml white wine vinegar, salt, freshly ground black pepper, 150 g crème fraîche, 2 tbsp pumpkin seed oil, 25 g corn salad, 25 g pumpkin seeds
preparation
1. Wash potatoes and cook in boiling water for about 20 minutes. Drain, quench and peel. Allow the potatoes to cool, cut into slices.
2. Peel and dice the onions. Heat the oil in a pan and sauté the onions for 4-5 minutes. Sprinkle with sugar. Deglaze with broth and vinegar, bring to a boil, simmer for about 5 minutes. Season with salt and pepper. Pour over the potato slices and leave for about 1 hour.
3. Mix the crème fraîche and the pumpkin seed oil, mix under the slices of potatoes. Clean corn salad, wash and drain well. Arrange potato salad with pumpkin seeds and corn salad. Approximately 410 kcal
Beetroot salad with goat's cheese
Are you looking for the perfect blend of mild, spicy and crunchy? Voilà - here is the true all-rounder.
Ingredients (4 people)
150 g plum jam, 1 teaspoon horseradish (glass), 1 stalk of parsley, 150 g sour cream, 3 teaspoons of peanut cream,
1 tbsp lime juice, salt, pepper, 1 leek onion, 1 tbsp roasted peanut kernels, ½ tomato, 75 g salad cream, 75 g crème fraîche, 1 tbsp cognac, 2 tbsp tomato ketchup
preparation
1. Blend the plum and horseradish dip with the horseradish. Peel parsley leaves and finely chop. Dust it with it.
2. Mix peanut dip sour cream with peanut cream. Season with lime juice, salt and pepper. Clean the spring onions, wash and cut into rings. Mix in the sauce. Chop the peanuts, sprinkle with the dip.
3. Cut tomato-dip tomato into quarters and core. Cut the pulp into small cubes. Mix the salad cream with crème fraîche, ketchup and cognac until smooth. Stir in the tomato cubes. Season with salt and pepper until spicy.
