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

Nutrition per serving

  • kcal 156
  • fat 4g
  • saturates 1g
  • carbs 21g
  • sugars 6g
  • fibre 6g
  • protein 10g
  • salt 0.3g


  • 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


  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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