Mustardy beetroot & lentil salad

Mustardy beetroot & lentil salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 20 mins plus cooling

Skill level

Easy

Servings

Serves 5 - 6

A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb

Nutrition and extra info

Additional info

  • Healthy
  • Dairy-free
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving (6)

kcalories
156
protein
10g
carbs
21g
fat
4g
saturates
1g
fibre
6g
sugar
6g
salt
0.3g

Ingredients

  • 200g puy lentils (or use 2 x 250g packs pre-cooked lentils)
  • 1 tbsp wholegrain mustard (or gluten-free alternative)
  • 1½ tbsp extra virgin olive oil
  • 300g pack cooked beetroot (not in vinegar), sliced
  • large handful tarragon, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
  2. Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.

Recipe from Good Food magazine, October 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
groovey_greek's picture

Had this alongside a herb crusted pork chop, wonderful side!

Rana's picture

I've tried this recipe, and it's really great as a light eppetizers.....thank you

Questions

Tips