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Radish, orange and beetroot salad recipe

Radish, orange and beetroot salad recipe

0 ratings

Created by The Tesco Real Food team

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

  • Energy

    495kj
    118kcal     6%

  • Fat

    3g 4%

  • Saturates

    1g 3%

  • Sugars

    9g 10%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 15.8g Protein 4.3g Fibre 4.6g

Method

  1. Whisk the horseradish, vinegar, oil, mustard and 1 tbsp water together until evenly combined. 
  2. 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.

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