Mustardy Beetroot & Lentil Salad

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

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 5 - 6

Nutrition per serving

• Kcalories

  156

• Protein

  10g

• Carbs

  21g

• Fat

  4g

• Saturates

  1g

• Fibre

  6g

• Sugar

  6g

• Salt

  0.3g

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

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.

Categories: All Christmas