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Beetroot & lentil (& anything else you might have in the fridge, freezer or store cupboard) salad!

The recipe title is self explanatory!


Serves 4-6

100g green lentils
3 medium roasted beets cut into small cubes
80g edamame or broad beans
75g feta (leave out for a vegan version)
50g toasted walnut pieces
handful chopped parsley
sea salt & freshly ground pepper
2 tablespoons olive oil
juice of 1/2 lemon

Preheat oven to 200°C

Wash and wrap the beetroot in foil. Roast in the oven for approximately an hour or until you can insert a knife easily.
In the meantime rinse the lentils, put in a pan, cover with plenty of water, bring to a boil and simmer for 15-20 minutes. In another pan, cook the edamame beans for 7 minutes, drain and run under cold water.
Once the beetroot are cooked and cooled, chop them, put in a large bowl and combine with lentils and edamame beans. Add olive oil, lemon juice, chopped parsley and seasoning. Scatter with walnuts.

Approximate cost £4.20