Mustardy beetroot & lentil salad

Mustardy beetroot & lentil salad

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(1 ratings)

Prep: 5 mins Cook: 20 mins plus cooling


Serves 5 - 6
A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Gluten-free
  • Vegetarian

Nutrition per serving (6)

  • kcalories156
  • fat4g
  • saturates1g
  • carbs21g
  • sugars6g
  • fibre6g
  • protein10g
  • salt0.3g
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  • 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



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • large handful tarragon, roughly chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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  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.

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Comments (3)

lizleicester's picture
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Cooked and cooled green lentils and then made this delicious salad and served it with Lamb Kleftiko (also on this site). The fresh tarragon gives an amazing flavour.

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

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