Salad with Sweet Potato, Beetroot, Lentils and fried King Oyster Mushrooms
Gang/Type: Salad
Ergibt/Yield: 2 Servings
For the salad:
  • 4 hands full mache
  • 1 big sweet potato
  • 2 medium-sized bulbs beetroot
  • 1/2 cup (100 g) beluga lentils
  • 2 king oyster mushrooms
  • some oil
  • salt
  • pepper
For the dressing:
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt
  • pepper
  1. Preheat the oven to 180° C (360° F).
  2. Peel the sweet potato and beetroot and cube them. Mix with some oil, salten and bake in the oven for about 20 - 25 minutes, until desired firmness.
  3. Cook the lentils in 1 1/4 cups water for about 12 minutes until firm to the bite.
  4. Slice the king oyster mushrooms and fry in a bit of oil. Season with salt and pepper.
  5. Arrange the mache on two plates. Spread sweet potatoes, beetroots and lentils over the salad. Then add the king oyster mushrooms on top.
  6. Mix all ingredients for the dressing in a blender and drizzle over the salad.
When very hungry, I serve some bread with the salad.
Recipe by Blueberry Vegan at