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<title>Beetroot, Walnut, and Mint Lentil Salad</title>
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<h1>Beetroot, Walnut, and Mint Lentil Salad</h1>
<h2>Ingredients:</h2>
<ul>
<li>½ the lentil base from the Puy Lentils with Salmon recipe (see below)</li>
<li>2 cooked beetroots (160g), halved and sliced</li>
<li>8 walnut halves, roughly chopped</li>
<li>4 tbsp mint, roughly chopped</li>
<li>2 handfuls of rocket</li>
<li>Balsamic vinegar, for drizzling</li>
</ul>
<h2>Method:</h2>
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<li>Divide half of the leftover lentil base from the seared salmon recipe into two bowls or lunch containers.</li>
<li>Top each portion with sliced beetroot, chopped walnuts, mint, and rocket.</li>
<li>Just before serving, drizzle with balsamic vinegar and toss gently to combine.</li>
</ol>
<p>
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.
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