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!
