Beetroot, Lentil & Apple Salad

Looking to get more beans and lentils into your life?

Salads are one of the easiest — and tastiest — ways to do it. They’re quick to throw together, brilliant for using seasonal produce, and easy to adapt depending on what you’ve got in the fridge.

This is one of my favourites: tasty beetroot, sharp apple and lentils all brought together with a simple dressing.

Ingredients

• 250g cooked green or brown lentils - nb lentils freeze brilliantly so if you're cooking them do extra and freeze in 250 batches.
  (about 1 pouch or tin)
• 3 medium cooked beetroot, peeled and cut into roughly 1cm cubes
• 1 large apple, grated
• 2 tbsp vinegar
  (apple cider, white wine or sherry all work well — raspberry vinegar is especially good if you have it)
• 2 tbsp olive oil
• A handful of rocket, chopped flat-leaf parsley or mint
• Salt and black pepper

Method

1. Put the lentils, beetroot and grated apple into a large bowl.
2. Add the vinegar and olive oil and toss everything together well.
3. Season to taste with salt and pepper.
4. Add the rocket or herbs just before serving for freshness and colour.

To Store

Keep in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving to refresh the dressing.

Optional Add-Ons

• Crumbled feta or goat’s cheese
• Chopped spring onion
• Pumpkin or sunflower seeds for crunch

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