Lisa's Veg Patch Beetroot Lentil Salad (v)
Prep time
Cook time
Total time
A great way to use the late summer vegetables from your garden! Or a super quick and easy salad using pre-cooked beets and store cupboard staples.
Recipe type: Salad, Main, Vegan
Cuisine: British
Serves: 2
  • Salad
  • 3 or 4 betroots
  • 1 large can green lentils (cooked)
  • Handful mixed tomatoes
  • Handful green beans
  • 1 spring onion
  • Dressing
  • Small bunch dill
  • 2 small cloves crushed garlic
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp white wine vinegar or lemon juice
  • ½ tbsp. maple syrup
  • Salt and pepper
  • 1 tbsp. wholegrain mustard
  • Optional Toppings
  • Crushed hazelnuts
  • Fresh cress or shoots
  1. If you're using fresh beetroot, wrap them in foil and put into the oven at 180 C for about 30-40 minutes or until soft when pierced with a knife
  2. If you're using pre-cooked slice and add to the pan at the same stage at the tomatoes to heat through
  3. Let the beets cool a little and then remove the skins with your hands (when cooked they should come away easily) and chop the beets into wedges
  4. Meanwhile heat a pan of salted water and add the lentils and chopped green beans for 3 or 4 minutes until warmed through, then drain
  5. Make the dressing by combining all the ingredients in a large bowl
  6. Heat a large frying pan on a medium heat and flash fry the tomatoes and spring onion for 2 minutes
  7. Combine everything with the dressing and serve with optional fresh cress and hazelnuts
* This recipe works just as well with the pre-cooked (non pickled) beetroots which are quick and easy

*This healthy recipe is low carb and high protein

* Nutritional info is without optional nuts but they do add some healthy fats and extra protein

* this meal is a good source of plant based protein, vitamin A, K, fibre and manganese.
Nutrition Information
Serving size: ½ Calories: 425 Fat: 20.2 Saturated fat: 2.6 Carbohydrates: 34.2 Sugar: 15.2 Sodium: 1.5 Fiber: 14.7 Protein: 14
Recipe by Preggie Veggie at