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Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

By Amelia Freer

4.1

(7)

Image may contain Plant Food Produce and Vegetable
Photo by Ali Allen

Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beet adds that splash of color I love so much.

Recipe information

  • Total Time

    10 minutes

  • Yield

    Serves 2–3

Ingredients

For the salad:

1 cup Puy lentils, rinsed
2 3/4 cup filtered water
Sea salt
3 cooked beetroot, cut into small cubes
2 spring onions, finely sliced
2 tablepoons hazelnuts, roughly chopped
A handful of fresh mint, roughly chopped
A handful of fresh parsley, roughly chopped

For the ginger dressing:

3/4-inch cube of fresh ginger, peeled and roughly chopped
6 tablepoons olive oil
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Pinch of sea salt and freshly ground black pepper

Preparation

  1. Step 1

    1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15–20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.

    Step 2

    2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.

    Step 3

    3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.

    Step 4

    4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.

    Step 5

    5. Drizzle the dressing over the salad and serve.

Buy the full book from HarperCollins or from Amazon. Recipe from Eat. Nourish. Glow, by Amelia Freer, Copyright © 2015, published by HarperWave.
TagsSaladGreen LentilLentilBean and LegumeVegetableBeetRoot VegetableHazelnutNutGingerHerbs & SpicesMintParsleyMainSideLunchDinnerVeganVegetarianDairy FreeGluten FreeCookbooks
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