Beetroot, Orange and Lentil Salad is a wonderful and colourful winter salad. Oranges and lentils are great for the phytoestrogenic properties and this recipe makes a quick wholesome lunch with the inclusion of lentils or edamame beans. For added speed you can leave out the orange zest – an ingredient to give a little piquancy to the dish
Ingredients (serves 4)
- 1 medium orange
- Zest of an orange
- A handful of fresh mint
- 2 tbsp. cider vinegar or balsamic vinegar
- 100gms cooked beetroot
- 200gm tin of Edamame beans or Puy lentils
- 2 tsp. flaxseed oil or olive oil or soy oil
Method
- Chop the beetroot and after zesting the orange, peel and chop the orange
- Chop the mint finely
- Mix the beetroot, orange zest and orange together with the mint
- Mix the oil and vinegar together and add to the beetroot and orange mix
- Season to taste with sea salt and black pepper
- Serve on a bed of chopped chicory and watercress
