Healthy salad recipe for 5 - 6 people, takes only 20 mins; recipe has puy lentils, wholegrain mustard, extra virgin olive oil, beetroot and tarragon.
Mustardy beetroot & lentil salad
Course: Healthy salad
Servings
5 - 6
servings
Prep time
5 mins
Ingredients
- Extra Virgin Olive Oil: 1 1/2 tbsp extra virgin olive oil
- Beetroot: 300g pack cooked beetroot (not in vinegar), sliced
- Puy Lentils: 200g Puy lentils (or use 2 x 250g packs pre-cooked lentils)
- Tarragon: large handful tarragon, roughly chopped
- Wholegrain Mustard: 1 tbsp wholegrain mustard (or gluten-free alternative)
Directions
- 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.
- Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.
