Lentil, Beetroot and Parsley Salad

Name: Lentil, Beetroot and Parsley Salad
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: British
Ingredients: 100g Puy lentils, cooked; 2 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

Serves: 2

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan 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

Lentil, Beetroot and Parsley Salad Recipe: Veggie

Ingredients
Method

Ingredients:

100g Puy lentils, cooked
2 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.

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