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Vegan beetroot, watercress and walnut salad recipe

The VITL Nutrition Team / May 23, 2017

This light, tasty, vegan salad is so easy you could whip it up in the office kitchen in no time at all. Healthy and wholesome, this salad will keep you feeling full for hours thanks to the slow-releasing energy from lentils and healthy fats from the walnuts.

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Per serving: 531Kcal, 21g protein, 42g carb, 32g fat

Time: 3 minutes

Ingredients (serves 1) 

  • 1/2 pack cooked beetroot (vacuum packed) 
  • 40g baby watercress
  • 1/2 puy lentils (pre-cooked) 
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 25g walnuts
  • Sea salt & black pepper to taste

Method

  1. Cut the beetroot into bite-sized pieces
  2. Mix with puy lentils, walnuts and watercress
  3. Dress with the balsamic vinegar, olive oil and seasoning