Time for this weeks cold salad for work: Beetroot and sugar snap salad.

I got a Swedish kind of sugar peas instead.

The recipe is inspired from http://www.ivillage.com/lemony-lentil-salad/3-r-448038

Ingredients:

4 beet roots

500 g sugar peas

4 dl green lentils

½ dl chopped pistachios

2 table spoons lemon juice

4 table spoons olive oil

Instructions: Cut the beet roots to about on inch long bits. Cook the sugar peas for 2-3 minutes, scoop up and put them in cold water. Cook the beet roots in the same water as the sugar peas for 6-8 minutes until tender. Then scoop them up and put them together with the sugar peas. Cook the green lentils for 15 minutes in the same water as the sugar peas and beet roots. Remove the excess fluid. Let the lentils cool down. Mix all ingredients together.