Mustardy beetroot & lentil salad

Mustardy beetroot & lentil salad

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(6 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)

  • kcal156
  • 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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • large handful tarragon, roughly chopped



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


  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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21st Sep, 2017
Simple yet delicious and really moreish
9th Aug, 2015
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.
21st Oct, 2013
Had this alongside a herb crusted pork chop, wonderful side!
14th Oct, 2013
I've tried this recipe, and it's really great as a light eppetizers.....thank you
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