The joy of this is its speed and flexibility. If you have a packet of puy lentils instead of a tin of green ones, they will work fine.
Overview
Prep time
10 mins
Serves
4
Ingredients
2 x 250g vacuum-packed beetroot
2 tbsp red-wine vinegar or sherry vinegar
3 tbsp extra-virgin olive oil
½ bunch of dill, leaves picked
½ bunch of flat-leaf parsley, leaves picked
1 x 400g tin of green lentils, drained
6 tbsp crème fraîche
1-2 tsp creamed horseradish (or more to taste)
8 cornichons
Method
Step 1
Chop 2 x 250g vacuum-packed beetroot into 3cm chunks and place in a large mixing bowl. Add 2 tbsp red-wine vinegar or sherry vinegar and 3 tbsp extra-virgin olive oil, and season generously. Mix together.
Step 2
Roughly chop ½ bunch dill leaves, ½ bunch parsley leaves and stir in along with 1 x 400g tin drained lentils. Spread out on a serving plate.
Step 3
Using a fork, whisk together 6 tbsp crème fraîche and 1-2 tsp creamed horseradish. Taste to see if you want more horseradish, then spoon over the salad.
Step 4
Roughly chop 8 cornichons and scatter them over the top before you serve.