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Beluga Lentil & Balsamic Beetroot Salad

Beluga Lentil & Balsamic Beetroot Salad

This dark and delicious vegan salad is a massively moreish mix of texture and flavour.

By Alex Mackay

  • Serves 4

  • 15 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Beluga® Lentils


  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
  • Grated zest of 1 orange and 5 tbsp of juice
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 350g cooked red beetroot; half grated, half diced in 1.5cm cubes
  • 10 pepperdew peppers, halved
  • Seeds from 1/4 pomegranate or 60g
  • A pinch of salt, sugar and cayenne pepper


  1. In a large bowl mix the orange zest and juice, balsamic vinegar and extra virgin olive oil
  2. Warm the Beluga Lentils according to the instructions on the pouch. Stir them into the dressing
  3. Add the grated and diced beetroot. Stir together well, season to taste with salt, sugar to balance the acidity of the citrus and cayenne pepper for a little more bite
  4. Mix in the Peppadew peppers and pomegranate Seeds. Serve

Soft, fresh, white goat’s cheese would make a delightful addition to this dish

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