Beetroot, lentil, celeriac & hazelnut salad

Beetroot, lentil, celeriac & hazelnut salad

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Prep: 20 mins Cook: 2 hrs

Easy

Serves 6 - 8

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal383
  • fat28g
  • saturates3g
  • carbs17g
  • sugars5g
  • fibre8g
  • protein9g
  • salt0.6g
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Ingredients

  • 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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g celeriac
    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
    Hazelnuts

    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

For the dressing

  • 1 tbsp red wine vinegar
  • ¾ tsp Dijon mustard
  • 1 tbsp crème de cassis
  • good pinch of sugar
    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

Method

  1. Heat oven to 190C/170C fan/gas 5. Scrub the beets but don’t peel them. Put them in a roasting tin lined with plenty of foil, drizzle with olive oil and season. Pull the foil around them to make a kind of tent (don’t wrap the beets tightly) and seal the edges. Bake for 1-2 hrs until completely tender right through – the time will depend on the size of the beets.

  2. To make the dressing, combine the vinegar and mustard in a jug, then season. Add the remaining ingredients and whisk until amalgamated.

  3. Put the lentils in a pan with the stock, bay and thyme. Bring to the boil, then turn down to a very gentle simmer. Cook for 12-15 mins until the lentils are just tender. The stock will be absorbed as the lentils cook (if this happens before the lentils are ready, just add some boiling water). Drain the lentils (if there is any liquid left) and set aside.

  4. Fill a bowl with water and add the lemon juice. Peel the celeriac and cut it into matchsticks, dropping them into the acidulated water to stop the flesh discolouring. Steam or boil the celeriac until just tender.

  5. Peel the cooked beets and cut the flesh into small wedges or matchsticks. Drain the celeriac and pat dry. Discard the bay and toss the lentils with the celeriac, hazelnuts, parsley and most of the dressing. Season to taste, then transfer to a serving dish. Season the beets and add them to the salad, spooning the rest of the dressing over the top.

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