Beetroot, Walnut, and Mint Lentil Salad
Ingredients:
- ½ the lentil base from the Puy Lentils with Salmon recipe (see below)
- 2 cooked beetroots (160g), halved and sliced
- 8 walnut halves, roughly chopped
- 4 tbsp mint, roughly chopped
- 2 handfuls of rocket
- Balsamic vinegar, for drizzling
Method:
- Divide half of the leftover lentil base from the seared salmon recipe into two bowls or lunch containers.
- Top each portion with sliced beetroot, chopped walnuts, mint, and rocket.
- Just before serving, drizzle with balsamic vinegar and toss gently to combine.
This beetroot, walnut, and mint lentil salad is not only a vibrant and delicious dish but also packed with nutrients.
The combination of earthy lentils, sweet beetroots, crunchy walnuts, and fresh mint provides a balanced meal full of flavors
and textures. The addition of rocket adds a peppery note, while the balsamic vinegar brings a touch of acidity to tie
everything together. Perfect for a quick lunch or a light dinner, this salad is both satisfying and healthy.
