Lentil, beet and tomato salad
6 Sep 2016
Prep Time
5 minutes
Total Time
5 minutes
Background
I make this lentil, beet and tomato salad regularly because it's so quick and easy, yet also so healthy and filling. It's perfect for parties, picnics - or a side salad with grilled meat and fish. It's ready in just 5 minutes!
Ingredients
- 1 cup cooked lentils
- 2 cooked beetroots
- 1 handful fresh herb (mint, basil or parsley)
- 3 spring onions
- 1 handful of cherry tomatoes
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 clove of garlic, minced (optional)
- Salt & pepper
Instructions
- Cut the beetroot into 1cm cubes.
- Slice the spring onions.
- Finely chop your chosen herb.
- Mix the lentils with the beet cubes, spring onion and herbs.
- Cut the cherry tomatoes in half.
- Add the balsamic vinegar, oil and garlic. Season to taste. Toss well.
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Categories
- Meal Type: - Budget - Everyday - Leftovers - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Italian
- Occasions: - Barbecue - New Year - Parties - Picnic
- Ingredients: - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Low Cholestrol - Vegan
- Skill Levels: - Easy
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