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Mustardy beetroot & lentil salad

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

  • Prep: 5 mins
    Cook: 20 mins
    plus cooling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 156
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 6
  • Protein 10
  • Fat 4
  • Fibre 6
  • Salt 0.3

Nutrition per serving

  • Calories 156
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 6
  • Protein 10
  • Fat 4
  • Fibre 6
  • Salt 0.3

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
  • large handful tarragon, roughly chopped

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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