Beetroot & Lentil Salad

Ingredients:

• 250g cooked beetroot, diced

• 1 can green or puy lentils, drained & rinsed

• 1 orange, peeled & segmented (keep some zest)

• 2 tbsp pine nuts, toasted

• 1 tbsp olive oil

• 1 tsp balsamic vinegar

• Salt & pepper to taste

• Optional: handful of rocket or spinach

Method:

1. In a bowl, combine beetroot, lentils, and orange segments.

2. Whisk olive oil, balsamic, orange zest, salt, and pepper together for the dressing.

3. Toss salad with dressing and top with toasted pine nuts.

4. Serve chilled or at room temperature.