Beets & Beluga lentil salad with kombucha-vinaigrette - Ferment Lab: Fermenthings Open Source Wiki
Earthy brined beets and creamy feta contrast with a tangy kombucha-vinaigrette in this hearty Beluga lentil salad, perfect for lazy Sunday brunches.
Ingredients
- 250 gr Beluga lentils
- 200 gr brined beets (see my previous post for the fermentation of the beets)
- a handful of roasted pecan nuts or hazelnuts, chopped
- 3 scallions, thinly sliced
- a bunch of dill, chopped
- 50 gr good feta, crumbled
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