Mustardy beetroot & lentil salad

1 of 5-a-day autumn folate healthy sides iron lentil recipes warm salad

N/A

Source

Ingredients

200g puy lentils (or use 2 x 250g packs pre-cooked lentils)

1 tbsp wholegrain mustard (or gluten-free alternative)

1 ½ tbsp extra virgin olive oil

300g pack cooked beetroot (not in vinegar), sliced

large handful tarragon , roughly chopped

Method

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.

Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.