Beetroot lentil celeriac hazelnut salad
Details
- Servings: 8
- Diet: Balanced, Low-Sodium
- Meal: lunch, dinner
- Dish: salad
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
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