Lentil, Beetroot and Parsley Salad
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
- Serves:
- 2
- Ready in:
- 15 to 30 mins
Method
- 1
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.
- 2
Whisk the remaining oil, vinegar, Dijon and horseradish sauce together and toss into the salad with the parsley. Season to taste.
PER SERVING: 13g FAT (Excluding extras)
Lentil, Beetroot and Parsley Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
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.
- 2
Whisk the remaining oil, vinegar, Dijon and horseradish sauce together and toss into the salad with the parsley. Season to taste.
PER SERVING: 13g FAT (Excluding extras)
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 was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
