Puy Lentil Beetroot Salad with Walnuts

Name: Puy Lentil Beetroot Salad with Walnuts
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1/2 batch lentil base from the Puy lentils with salmon; 2 cooked beetroot, halved and sliced; 8 halves walnut halves, roughly chopped; 4 tbsp mint, roughly chopped; 2 handful rocket; 1 tbsp balsamic vinegar

This Puy lentil beetroot salad is a fast, satisfying lunch packed with earthy lentils, sweet beetroot, peppery rocket, and crunchy walnuts. Fresh mint and a drizzle of balsamic vinegar brighten every bite, making it a simple meal-prep friendly salad for busy days.

Servings2 Portions

Prep Time5 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

lentil base from the Puy lentils with salmon
0.5 batch
cooked beetroot, halved and sliced
2
walnut halves, roughly chopped
8 halves
mint, roughly chopped
4 tbsp
rocket
2 handful
balsamic vinegar
1 tbsp

Step-by-Step Instructions

Divide the leftover lentil base evenly between 2 bowls or lunch containers.

Top the lentils with the sliced beetroot, chopped walnuts, mint, and rocket.

Just before serving, drizzle over the balsamic vinegar and toss gently until everything is well coated.

Chef's Tips

Vacuum-packed cooked beetroot works well here and keeps prep quick. For extra crunch, lightly toast the walnuts before adding them. If making ahead, keep the rocket and balsamic separate until serving so the salad stays fresh.