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Lentil, Beetroot and Hazelnut Salad

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 colour.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine French
Servings 3
Calories 815 kcal

Equipment

  • Saucepan
  • Bowl
  • Blender

Ingredients
  

  • For the salad: -
  • 1 cup lentils rinsed
  • 2 3/4 cup filtered water
  • Sea salt
  • 3 cooked beetroot cut into small cubes
  • 2 spring onions finely sliced
  • 2 Tbs 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 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Pinch of sea salt and freshly ground black pepper

Instructions
 

  • 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.
  • As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
  • Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
  • For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
  • Drizzle the dressing over the salad and serve.
Keyword easy, fibre, quick, salad