Friday, 4 November 2016

Beetroot and Lentil Salad with Rose Petals

So I got given a box of rose petals. I had no idea what to do with them until the Waitrose Weekend Newspaper thing offered a few suggestions. One of them was to sprinkle them over a beetroot salad, so I duly accepted. I'm not sure that the rose petals added anything taste wise but they were very pretty!

Beetroot and Lentil Salad with Rose Petals
(Seves 1)

60g dried puy lentils
1 medium beetroot, cooked and cut into chunks
salad leaves
25g feta or goat's cheese, crumbled
parsley, tarragon, basil, chopped
1 tbsp rose petals
french dressing

Cook the lentils according to packet instructions and leave to cool.

When the lentils are cool, mix with the beetroot.

Put the salad leaves into a bowl and top with the lentils and beetroot. Sprinkle over the cheese followed by the herbs and rose petals. Pour over some french dressing and serve. If you are using a lunchbox to take to work, then pack the dressing separately and pour over the salad just before eating.

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