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Radish, orange and beetroot salad recipe
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Sweet, zingy and peppery, with a fiery hit of horseradish, this salad packs a punch when it comes to flavour. It makes a great side dish to meat or fish, or is equally delicious on its own. Serve with a spring or Easter roast for something a bit different. See method
Ingredients
- 2 tbsp horseradish sauce
- 1 tsp white wine vinegar
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 390g tin green lentils, drained and rinsed
- 6 radishes (about 100g), thinly sliced
- 1 fennel bulb, thinly shaved with a peeler, any fronds reserved
- 60g pack wild rocket
- 180g pack Tesco Finest sweet and fiery beetroot, cut into wedges
- 1 orange, segmented
2 of your 5-a-day and high in fibre
Each serving contains
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Energy
495kj
118kcal
6%
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Fat
3g
4%
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Saturates
1g
3%
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Sugars
9g
10%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 15.8g
Protein 4.3g
Fibre 4.6g
Method
- Whisk the horseradish, vinegar, oil, mustard and 1 tbsp water together until evenly combined.
- Toss half the dressing through the lentils in a bowl. Fold through the radishes, fennel and rocket. Transfer to a serving dish and scatter over the beetroot and orange. Drizzle with the remaining dressing and scatter over the fennel fronds to serve.
See more Salad recipes