Beetroot Lentil Celeriac Hazelnut Salad Recipes

LENTIL, BEETROOT AND HAZELNUT SALAD

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)

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING

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.

CELERY-ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.