Beetroot, Lentil and Dill Salad (4)

A quick, easy and relatively healthy recipe from Georgina Hayden.

Beetroot, Lentil and Dill Salad (4)
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Beetroot, Lentil and Dill Salad (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. Roughly chop the herbs and stir in along with the drained lentils. Spread out on a serving plate.
  3. Using a fork, whisk together the crème fraîche and creamed horseradish. Taste to see if you want more horseradish, then spoon over the salad.
  4. Roughly chop the cornichons and scatter them over the top before you serve.
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