Refreshing Contrast – The bowl is rich and layered. The cool cucumber + bright lime profile instantly refreshes the palate between bites.
INGREDIENTS
Base & Proteins
1 cup cooked green or French lentils
2 cups roasted beets (cubed)
1 cup seared trumpet mushrooms (sliced lengthwise)
Fresh & Creamy
1 ripe pear (thinly sliced)
1 ball burrata
Crunch & Brine
¼ cup toasted walnuts
¼ cup olives (castelvetrano or kalamata)
Dressing
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp honey
1 tsp Dijon mustard
Salt & freshly cracked black pepper
INSTRUCTIONS
Roast the beets Wrap beets in foil, roast at 400°F for 40–50 minutes until tender. Cool, peel, and cube.
Cook the lentils Simmer lentils in salted water for ~20 minutes until tender but not mushy. Drain and set aside.
Sear the mushrooms Heat olive oil in a pan over medium-high. Sear trumpet mushrooms until golden and slightly crisp on edges. Season with salt & pepper.
Build the bowl Layer lentils as the base. Add roasted beets, pear slices, mushrooms, walnuts, and olives.
Finish Place burrata in the center. Drizzle dressing over the bowl. Lightly crack black pepper on top.
