This is a wholesome and hearty lentil, roasted beetroot & parsley salad from The Fresh Herb Company, the UK’s leading producer of fresh herbs, is perfect for the colder months. Parsley has a fresh, grassy taste and adds a new dimension to the flavour.
Preparation & Cooking Times
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves 2
Ingredients
100g dried Puy lentils
2 raw whole beetroot, scrubbed and cut into wedges (250g)
2 tbsp olive oil
200g baby plum tomatoes
2 tsp white wine vinegar
1 tsp Dijon mustard
1 tsp creamed horseradish sauce
25g fresh parsley from a living pot, roughly chopped
Method
Preheat the oven to 200 C, gas mark 6.
Cook the lentils in boiling water for 25-30 minutes. Drain and rinse under cold water. Meanwhile, place the beetroot in a roasting tin and toss in 1 tbsp oil. Roast for 15 minutes. Add the tomatoes to the beetroot and roast for 10 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.
Cook’s Tip
For an even quicker option, try replacing dried Puy lentils with ready to use ones and remember the stalks are just as tasty as the leaves so don’t waste them.
