Beetroot Hazelnut Salad Recipes

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LENTIL, BEETROOT AND HAZELNUT SALAD



Lentil, beetroot and hazelnut salad image

Amelia Freer's healthy winter salad mixes lentils, winter vegetables, nuts, herbs and a zingy ginger dressing for a nourishing vegan meal. Or, try this easy vegetarian lentil salad with roasted shallots and parsnips - a healthy way to use up leftover Christmas vegetables.

Provided by Amelia Freer

Categories     Vegetarian burger recipes

Time 30m

Yield Serves 4

Number Of Ingredients 12

250g puy lentils, rinsed
625ml filtered water (see tip)
3 cooked (unpickled) beetroot, cut into small cubes
2 spring onions, finely sliced
2 tbsp hazelnuts, roughly chopped
Handful fresh mint, roughly chopped
Handful fresh parsley, roughly chopped
For the ginger dressing
2cm piece fresh ginger, roughly chopped
1 tsp dijon mustard
6 tbsp olive oil
1 tbsp apple cider vinegar

Steps:

  • Put the lentils in a medium saucepan and cover with the filtered water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until all the liquid has evaporated and the lentils are cooked with bite.
  • Transfer the lentils to a large bowl and leave to cool, or rinse under cold water in a sieve to cool quickly.
  • Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs, then stir to combine.
  • To make the dressing, put the ginger, mustard, oil and vinegar in a bowl and whizz with a stick blender. Season, then drizzle over the salad. Recipe from http://www.amazon.co.uk/Eat-Nourish-Glow-looking-healthier/dp/000757990X/ref=tmm_pap_title_0?ie=UTF8&qid=1415285560&sr=1-2 >Eat. Nourish. Glow by Amelia Freer (£16.99; HarperCollins)

Nutrition Facts : Calories 406kcals, Fat 22.7g (2.8g saturated), Protein 17.5g, Carbohydrate 33.3g (4.2g sugars), Fiber 9.5g

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING



Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing image

Provided by Amelia Freer

Categories     Low Fat     Kid-Friendly     Dinner     Lunch     Lentil     Beet     Summer     Healthy     Vegan     Hazelnut     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 2-3

Number Of Ingredients 15

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

Steps:

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

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