Lactose-free 20 min 2 servings
Earthy beetroot and lentils with tangy sauerkraut, apple and dill.
Ingredients
- 250 g cooked beetroot, diced
- 240 g cooked green lentils (1 tin, drained)
- 100 g sauerkraut, drained
- 1 apple, diced
- 1 small bunch dill
- 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tbsp cider vinegar
- 30 g pumpkin seeds, salt, pepper
Instructions
- 1Whisk olive oil, mustard, vinegar, salt and pepper into a dressing.
- 2Toss beetroot, lentils and apple with the dressing.
- 3Fold in the sauerkraut so it stays crisp.
- 4Toast the pumpkin seeds briefly in a dry pan.
- 5Top the salad with dill and the toasted seeds.
Simple swaps
- Kimchi instead of sauerkraut for a spicier version.
- Add 100 g feta if you eat dairy.
Why it fits your focus
DigestionSkin & glow
Lentils, beetroot and apple contribute fibre and a variety of plant foods, and unpasteurised sauerkraut is a fermented vegetable.
General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.