Mustardy Beetroot Lentil Salad Recipes

BEET AND LENTIL SALAD

Beet and lentil Salad image

The sweet slightly crisp beets, paired with the little gem-like beluga lentils, a pop of crunchy watermelon radish slices, topped with creamy Greek feta and fresh herbs. With the final adornment of lemon olive oil dressing and a sprinkle of walnuts.

Provided by Sarah

Categories Salad

Number Of Ingredients 11

Ingredients

4 cooked medium-sized beets*
2 cup cooked beluga lentils* (black lentils)
2 scallions (sliced)
2 watermelon radishes or 4 regular radishes (thinly sliced and halved)
1/3 cup walnut (roasted, chopped)
2 handfuls parsley (chopped)
2 handful of mint (chopped)
1 lemon juiced or 1/4 cup lemon juice
1/4 cup olive oil
Greek feta cheese
salt and pepper

Steps:

Chop cooked beets into large bit-sized pieces.
In a large bowl combine beets and lentils. Add half the mint, parsely, and green onions. Mix together.
Add the lemon juice, olive oil, salt, and pepper. Mix and taste the salad to ensure the flavours are to your liking, but keep in mind the flavour will develop more once the salad has sat for a bit.
Add the salad to the serving bowl. Add the radishes, rest of the herbs, greek feta and walnuts.
Enjoy!

MUSTARDY BEETROOT & LENTIL SALAD

Mustardy beetroot & lentil salad image

A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb

Provided by Good Food team

Categories Side dish

Time 25m

Number Of Ingredients 5

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

Steps:

If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.

Nutrition Facts : Calories 156 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

MUSTARDY SALMON WITH BEETROOT & LENTILS

Mustardy salmon with beetroot & lentils image

Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Fish Course, Lunch, Main course

Time 20m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
1 tbsp wholegrain mustard
½ tsp honey
2 salmon fillets
250g pouch ready-cooked puy lentils
250g pack ready-cooked beetroot , cut into wedges
2 tbsp crème fraîche
1 small pack dill , roughly chopped
1-2 tbsp capers
½ lemon , zested and cut into 2 wedges to serve
2 tbsp pumpkin seeds , toasted
rocket , to serve (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.

Nutrition Facts : Calories 875 calories, Fat 49 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium

BEET AND LENTIL SALAD WITH CHEDDAR

Beet and Lentil Salad With Cheddar image

This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.

Provided by Hetty McKinnon

Categories dinner, lunch, weekday, beans, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups French green lentils, rinsed
1 garlic clove, smashed
Kosher salt and black pepper
2 cups arugula leaves
1/2 cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
4 ounces extra sharp Cheddar, roughly crumbled
1/4 cup roasted hazelnuts, roughly chopped
1 small garlic clove, grated
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or brown sugar
1/2 teaspoon Dijon mustard

Steps:

Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

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