Dr Bryan McEleney

Beetroot and Lentil Salad

Ingredients: 4 Beetroot, half cup of dried green lentils ( Puy lentils - small dark green unsplit lentils ).

Dressing: French mustard, lemon juice, olive oil, salt, pepper.

Peel and roast the beetroot whenever the oven is being used for something. Keep the beetroot in the fridge until you want to make the salad. Boil the lentils until they are soft but not disintegrating 20 mins. Mix the cubed beetroot with the lentils and the dressing.