Mustardy beetroot & lentil salad

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

Mustardy beetroot & lentil salad

Recipe by Chef Soomro 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

  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.