Mustardy beetroot & lentil salad recipe | Good Food
A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb
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Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
- Serving bowl
Ingredients
- 200g puy lentils (or use 2 x 250g packs pre-cooked lentils)
- 1 tbsp wholegrain mustard (or gluten-free alternative)
- 1 ½ tbsp extra virgin olive oil
- 300g pack cooked beetroot (not in vinegar), sliced
- large handful tarragon roughly chopped
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