Beetroot, Lentil, Celeriac & Hazelnut Salad

 

A lovely, wintry salad using fresh, seasonal ingredients that you can serve warm or cold. Bright beetroot, crunchy hazelnuts and a punchy mustard dressing

What you will need

1 large or 2 medium-sized beetroots

drizzle of extra virgin olive oil

175g Puy lentils

650ml vegetable stock

1 bay leaf

2 thyme sprigs

1 lemon, juiced Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

400g celeriac Celeriac sell-air-e-ak The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

35g hazelnuts, halved and toasted Hazelnut hay-zl-nut Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

2 tbsp chopped flat-leaf parsley

1 tbsp red wine vinegar

¾ tsp Dijon mustard

1 tbsp crème de cassis

good pinch of sugar Sugar shuh-ga Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

4 ½ tbsp extra virgin olive oil (a fruity one, not a grassy Tuscan one)

90ml hazelnut oil

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