Summer Beet Side Salad
If you have about 45 minutes to spend in the kitchen, Summer Beet Side Salad might be an outstanding
Beetroot lentil celeriac hazelnut salad
Details
- Servings: 8
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- indian
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
- 400g celeriac
- 35g hazelnuts, halved and toasted
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp red wine vinegar
- ¾ tsp Dijon mustard
- 1 tbsp crème de cassis
- good pinch of sugar
- 4 ½ tbsp extra virgin olive oil (a fruity one, not a grassy Tuscan one)
- 90ml hazelnut oil
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