Puy Lentil Salad with Beetroot & Walnuts Recipe
Introduction
This Puy lentil salad with beetroot and walnuts is a fresh, vibrant dish perfect for a light lunch or side. Combining earthy lentils, sweet beetroot, and crunchy walnuts creates a delightful mix of flavors and textures.
Ingredients
- ½ the lentil base from the Puy lentils with salmon recipe
- 2 cooked beetroots (160g), halved and sliced
- 8 walnut halves, roughly chopped
- 4 tbsp mint, roughly chopped
- 2 handfuls of rocket
- Balsamic vinegar, for drizzling
Instructions
- Step 1: Spoon half of the leftover lentil base into two bowls or lunch containers.
- Step 2: Top the lentils with sliced beetroot, chopped walnuts, mint, and rocket.
- Step 3: Just before eating, drizzle balsamic vinegar over the salad and toss gently to combine.
Tips & Variations
- Use fresh beets roasted at home for a sweeter, more intense flavor.
- Swap rocket for baby spinach or arugula if preferred.
- Add crumbled feta or goat cheese for a creamy texture.
- Toast the walnuts lightly to bring out their nuttiness.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble and drizzle with balsamic vinegar just before serving to keep the greens fresh and prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad without the lentil base?
Yes, you can use cooked Puy lentils seasoned with olive oil, lemon, salt, and pepper as a base if you don’t have the lentil base from the salmon recipe.
Is this salad suitable for meal prep?
Absolutely. Keep the dressing separate and add it just before eating to maintain freshness and texture.
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Puy Lentil Salad with Beetroot & Walnuts Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A refreshing and nutritious Puy lentil salad featuring earthy beetroot, crunchy walnuts, fresh mint, and peppery rocket, all enhanced with a tangy balsamic vinegar drizzle. This salad is perfect as a light lunch or a wholesome side dish, utilizing leftover lentil base for minimal prep time.
Ingredients
Lentil Base
- ½ portion of cooked puy lentil base from the puy lentils with salmon recipe (approximately 100g cooked lentils)
Salad Ingredients
- 2 cooked beetroots (160g), halved and sliced
- 8 walnut halves, roughly chopped
- 4 tbsp fresh mint, roughly chopped
- 2 handfuls of rocket (arugula)
- Balsamic vinegar, for drizzling
Instructions
- Prepare Lentil Base: Tip half of the leftover puy lentil base from the seared salmon recipe into two bowls or lunch containers, dividing it evenly.
- Add Beetroot: Place the halved and sliced cooked beetroots evenly on top of the lentils in each bowl.
- Incorporate Walnuts: Sprinkle the roughly chopped walnut halves over the beetroot and lentils to add crunch and flavor.
- Add Fresh Herbs and Greens: Sprinkle the roughly chopped mint and two handfuls of rocket over each bowl to introduce freshness and a peppery contrast.
- Dress and Toss: Just before serving, drizzle balsamic vinegar over the salad and gently toss the ingredients together for an even coating and enhanced taste.
Notes
- Use leftover lentil base from the puy lentils with salmon recipe or cook puy lentils separately if needed.
- Be sure to drizzle the balsamic vinegar just before serving to keep the rocket fresh and crisp.
- Walnuts can be lightly toasted for extra flavor if desired.
- This salad can be served cold or at room temperature.
- Consider adding crumbled feta or goat cheese for a creamy element if not vegan.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using leftover lentils and cooked beetroot)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Puy lentil salad, beetroot salad, walnut salad, healthy salad, vegetarian lunch, Mediterranean salad
