Waitrose and Partners
Beetroot, red cabbage, lentil & parsley salad

Beetroot, red cabbage, lentil & parsley salad

This simple salad packs in loads of flavour with minimal effort – enjoy it on its own or serve it with steak, roast chicken or some cubed feta.

Serves 2 on its own or 4 as a side.

4 out of 5 stars(1) Rate this recipe
VegetarianHealthyHigh fibre3 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare20 mins
  • Cook-
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g red cabbage, any core removed
  • 1 clove/s garlic, finely grated
  • 1 unwaxed lemon, zest and juice
  • ½ orange, juice
  • 2 tsp clear honey
  • 2 tbsp extra virgin olive oil
  • 250g pouch cooked Puy lentils
  • 330g pouch Fresh Beetroot, quartered into wedges
  • 25g pack flat leaf parsley, leaves only


  1. Thinly slice the red cabbage by hand, in a food processor or using a mandoline. Season lightly with salt and set aside for 10 minutes.

  2. In a large, separate bowl, combine the garlic, lemon zest and juice, orange juice, honey and oil. Season and stir to make a dressing. Add the puy lentils and stir well to coat all the grains.

  3. Add the beetroot, parsley leaves and salted red cabbage to the lentils, then toss well and serve immediately.

Cook’s tip

Use 125g raw Puy lentils, cooked following pack instructions, if you have them. You can dress the lentils while still warm, and they will soak in the flavours of the dressing as they cool.


Typical values per serving when made using specific products in recipe


1,679kJ/ 401kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating