Roast Beet, Lentil & Balsamic Onion Salad
Servings 2 people
Ingredients
- 1 tablespoon sherry vinegar
- 250 g lentils cooked
- 10 pieces roast beets
- 3-4 tablespoons balsamic onions optional
- small handful roasted almonds
Instructions
- Whisk vinegar with 2 tablespoons extra virgin olive oil in a large bowl. Season.
- Toss in lentils, onions if using and divide between two plates.
- Top with beets and almonds.