A quick, easy and relatively healthy recipe from Georgina Hayden.
Ingredients
- 2 x 250g vacuum-packed beetroot
- 2 tbsp red-wine vinegar or sherry vinegar
- 3 tbsp extra virgin olive oil
- ½ bunch dill leaves picked
- ½ bunch flat leaf parsley leaves picked
- 1 x 400g tin of green lentils drained
- 6 tbsp creme fraiche
- 1-2 tsp creamed horseradish or more to taste
- 8 cornichons
Servings:
Instructions
- Chop the beetroot into 3cm chunks and place in a large mixing bowl. Add the vinegar and extra-virgin olive oil, and season generously. Mix together.
- Roughly chop the herbs and stir in along with the drained lentils. Spread out on a serving plate.
- Using a fork, whisk together the crème fraîche and creamed horseradish. Taste to see if you want more horseradish, then spoon over the salad.
- Roughly chop the cornichons and scatter them over the top before you serve.
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