Puy lentil, beetroot and watercress salad
Try this Puy lentil, beetroot and watercress salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 4 medium beetroots grated
- 500 g cooked puy lentils cold (i used merchant gourmet's)
- 170 g watercress
- 6 tbsp good quality extra virgin olive oil
- 4 tbsp malt vinegar
- Carbohydrate 2.74728 g
- Cholesterol 0 mg
- Fat 0.17 g
- Fiber 0.85 g
- Protein 3.91 g
- Saturated Fat 0.0459 g
- Serving Size 1 1 recipe (730g)
- Sodium 146.360572916667 mg
- Sugar 1.89728 g
- Trans Fat 0.051 g
- Calories 31 calories
Wash and peel the beetroots, then using a grater, coarsely grate them. If possible, wear gloves to stop the beetroot juice from staining your hands. Place the grated beetroots in a large mixing bowl.Add the cooked puy lentils and the watercress then mix well.To make the dressing, put all the ingredients in a jar and give it a good shake. Alternatively, if you don’t have a spare glass jar, you can put all the ingredients in a bowl or measuring jug and mix well using a fork.Add the dressing to the salad only once you’re ready to serve to stop the watercress from going soggy.
