Mustardy beetroot & lentil salad

Mustardy beetroot & lentil salad

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(1 ratings)

Prep: 5 mins Cook: 20 mins plus cooling

Easy

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)

  • kcal156
  • fat4g
  • saturates1g
  • carbs21g
  • sugars6g
  • fibre6g
  • protein10g
  • salt0.3g
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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
    Beetroot

    Beetroot

    beat-root

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

  • large handful tarragon, roughly chopped
    Tarragon

    Tarragon

    ta-ra-gon

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

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.

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Comments, questions and tips

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lizleicester
9th Aug, 2015
5.05
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
21st Oct, 2013
Had this alongside a herb crusted pork chop, wonderful side!
Rana
14th Oct, 2013
I've tried this recipe, and it's really great as a light eppetizers.....thank you
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