Beetroot and puy lentil salad with horseradish yoghurt

Name: Beetroot and puy lentil salad with horseradish yoghurt
Total time: 30 min
Cuisine: British
Ingredients: 250g puy lentils, rinsed; 500g cooked beetroot, not in vinegar, cut into wedges; 100g rocket; 1 red onion, finely sliced; 150g 0% fat Greek yoghurt; 1 tbsp horseradish sauce; 1 lemon, juiced; 1 tbsp olive oil; 15g fresh parsley, chopped

Earthy beetroot and lentils with peppery rocket and a sharp horseradish yoghurt. Great hot or cold.

Time30 min
LevelEasy
Costabout £1.05 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

250 gpuy lentilsrinsed
500 gcooked beetrootnot in vinegar, cut into wedges
100 grocket
1red onionfinely sliced
150 g0% fat Greek yoghurt
1 tbsphorseradish sauce
1lemonjuiced
1 tbspolive oil
15 gfresh parsleychopped

Method

1
Cook the lentils in boiling water for 22 minutes until tender. Drain.
22 min
2
Mix the yoghurt, horseradish and half the lemon juice. Season.
3
Whisk the remaining lemon juice with the olive oil.
4
Toss the warm lentils with the oil mix, onion and parsley.
5
Fold in the beetroot and rocket.
6
Serve with spoonfuls of the horseradish yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.