Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing - Anti Inflammatory

Here’s a great recipe to kickstart your health during ANY time of the year!

Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

This recipe is packed full of Vitamins & antioxidants, and is great for when you’re craving something on the ‘lighter side.’

Also, a perfect addition to your anti-inflammatory lifestyle!

This should serve about 2..

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

Step 1: Cooking the Lentils:

• Place the lentils in a saucepan, cover them with water, and bring to a boil.
• Reduce the heat and let them simmer for about 15–20 minutes until the liquid evaporates, leaving the lentils tender with a bite.

Step 2: Cooling the Lentils:

• Once the lentils are cooked, transfer them to a large bowl and let them cool.

Step 3: Preparing the Salad:

• After the lentils have cooled, add the cubed beetroot, sliced spring onions, chopped hazelnuts, and fresh herbs.
• Gently stir everything together until it’s well combined.

Step 4: Making the Ginger Dressing:

• In a separate bowl, combine the fresh ginger, Dijon mustard, olive oil, apple cider vinegar, a pinch of sea salt, and freshly ground black pepper.
  Use a hand-held blender to blend until the dressing is smooth.

Step 5: Serving the Salad:

• Drizzle the ginger dressing over the salad and serve.

Enjoy your delicious Lentil, Beetroot, and Hazelnut Salad with Ginger Dressing!