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Lentil, Beetroot, and Hazelnut Salad


1 cup Puy lentils, rinsed, 3 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 and one of fresh parsley, roughly chopped.

For the ginger dressing:

3/4-inch cube of fresh ginger, peeled and roughly chopped, 6 tbsp olive oil, 1 tsp Dijon mustard, 1 tbsp apple cider vinegar, pinch of sea salt and black pepper.

For the salad: 

1. Put lentils in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15–20 minutes until all the liquid has evaporated.

2. Once the lentils are cool, add the beetroot, spring onions, hazelnuts & herbs.

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

4. Drizzle the dressing over the salad and serve.

Lentils and beetroot increase the fiber content, while the hazelnuts provide extra protein and vitamin E (antioxidant). Lentils are high in protein. Beetroots contain high amounts of betaine which is anti-inflammatory and antioxidant. 

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