Mustardy beetroot & lentil salad

Name: Mustardy beetroot & lentil salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 5
Cuisine: Global
Ingredients: 200 grams Puy lentils (or use 2 x 250g packs pre-cooked lentils); 1 Tbsp wholegrain mustard (or gluten-free alternative); 2 Tbsps extra virgin olive oil; 300 grams pack cooked beetroot (not in vinegar), sliced; 1 large handful tarragon, roughly chopped

Mustardy beetroot & lentil salad is a side dish that serves 5. One portion of this dish contains approximately 11g of protein, 5g of fat, and a total of 207 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have puy lentils, wholegrain mustard, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

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.

Ingredients you will need

Lentils