Beetroot and lentils

In all seasons

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You need: (for 6 people)

• Approximately 500ml lentils (in a D’aucy type tin), rinsed and drained
• 50g of walnuts
• 6 cooked beetroot
• 150g spinach shoots
• 2 green onions
• 3 tablespoons of blackcurrant and juniper balsamic
• 3 tablespoons of olive oil
• Salt & Pepper

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1. Cut the beetroot into cubes. Crush the walnuts. Chop the green onions.
2. Mix the beetroot, spinach shoots, lentils, walnuts and onions in a bowl.
3. Drizzle with olive oil and the blackcurrant and juniper balsamic.
4. Stir and serve.

Tip: This recipe can also be created with most of our vinegars and balsamics.

You don’t have the blackcurrant and juniper balsamic ? Find it in our shop