Go Back

Lentil, beet and tomato salad

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!
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the beetroot into 1cm cubes.
  2. Slice the spring onions.
  3. Finely chop your chosen herb.
  4. Mix the lentils with the beet cubes, spring onion and herbs.
  5. Cut the cherry tomatoes in half.
  6. Add the balsamic vinegar, oil and garlic. Season to taste. Toss well.