Lentil, Beetroot and Parsley Salad
Serves: 2
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyGluten FreeQuick MakeVegan Friendly
Earthy Puy lentils are a great source of protein. Knock up this salad and dressing separately to take to work for lunch. Dress just before serving
Ingredients:
100g Puy lentils, cooked2 raw whole beetroot, scrubbed and cut into wedges
2 tbsp olive oil
200g baby plum tomatoes
2 tsp white wine vinegar
1 tsp Dijon mustard
1 tsp vegan gluten-free creamed horseradish sauce
25g parsley, roughly chopped
method:
- Preheat the oven to 200C/400F/Gas 6. Place the beetroot in a roasting tin and toss in 1 tbsp of oil. Roast for 15 minutes. Add the tomatoes to the beetroot and roast for ten minutes. Mix into the lentils.
- Whisk the remaining oil, vinegar, Dijon and horseradish sauce together and toss into the salad with the parsley. Season to taste.
