Parsley salad

Lentil, Roasted Beetroot & Parsley Salad

Time

Prep : 10 Minutes

Cook : 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, roughly chopped

ASSOCIATED PRODUCTS

Parsley

Parsley in Planter, Buy Parsley Plant Online | Season Herbs
This easy to follow parsley salad recipe is one of our favourites! It's a must have in your cook book and makes the perfect dish for you, friends and family. 
To make your delicious parsley salad you will need to follow these easy recipe steps:
  1. Preheat the oven to 200oC, gas mark 6.
  2. Cook the lentils in boiling water for 25-30 minutes. Drain and rinse under cold water.
  3. 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.
  4. Whisk the remaining oil, vinegar, Dijon and horseradish sauce together and toss into the salad with the parsley. Season to taste.

Lentil, Roasted Beetroot & Parsley Salad

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ASSOCIATED PRODUCTS

  • Parsley

    Parsley in Planter, Buy Parsley Plant Online | Season Herbs

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