Lentil, Bean and Beetroot Salad

clock 5 minutes + 5 minutes bowl Serves 4


  • 150g baby potatoes, quartered
  • 200g green beans, halved lengthways
  • 1/2 cup walnuts, chopped and toasted
  • 850g can baby beetroot, drained, halved
  • 420g can lentils, rinsed and drained
  • 2 Tbsp lemon juice
  • 1/4 cup vegetable or olive oil
  • 1 tsp horseradish sauce
  • Salt
  • Pepper
  • 1/4 cup shaved Parmesan cheese
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  • 1. Place potatoes in a large microwave-safe bowl. Microwave on high for 3 minutes. Add beans and microwave for 2 minutes more or until just soft. Leave to cool then transfer to a large mixing bowl.

  • 2. Add walnuts, beetroot and lentils to the potato and beans. Gently toss to combine.

  • 3. Whisk lemon juice, oil and horseradish in a small jug. Season to taste. Pour over the salad and gently mix through. Transfer to a serving platter and serve salad topped with Parmesan.

  • Tip: You could also use chickpeas or any type of canned beans, such as kidney or butter beans, instead of lentils.

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