Dinner · French
Warm puy lentil and roasted beet salad
Earthy French lentils tossed warm with roasted beets, walnuts, and a mustard dressing.
- Serves
- 2
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 3 medium beets, peeled and cubed
- 2 tbsp olive oil
- 150 g puy lentils, uncooked
- 400 ml vegetable broth
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 30 g walnuts, chopped
- 60 g arugula
- 10 g fresh parsley, chopped
Method
Preheat the oven to 200C (400F) and toss the beets with 1 tbsp olive oil on a tray.
Roast the beets for 30 to 35 minutes until tender, tossing halfway.
Meanwhile, simmer the lentils in the vegetable broth for 20 minutes until tender, then drain.
Whisk together the remaining olive oil, dijon mustard, and red wine vinegar.
Toss the warm lentils and beets with the dressing, walnuts, and arugula.
Top with fresh parsley before serving.