Beetroot Hazelnut Salad Recipes

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING

Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing image

Provided by Amelia Freer

Categories Low Fat Kid-Friendly Dinner Lunch Lentil Beet Summer Healthy Vegan Hazelnut Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Serves 2-3

Number Of Ingredients 15

Ingredients

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

Steps:

1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
5. Drizzle the dressing over the salad and serve.

LENTIL, BEETROOT AND HAZELNUT SALAD

Lentil, beetroot and hazelnut salad image

Amelia Freer's healthy winter salad mixes lentils, winter vegetables, nuts, herbs and a zingy ginger dressing for a nourishing vegan meal. Or, try this easy vegetarian lentil salad with roasted shallots and parsnips - a healthy way to use up leftover Christmas vegetables.

Provided by Amelia Freer

Categories Vegetarian burger recipes

Time 30m

Yield Serves 4

Number Of Ingredients 12

Ingredients

250g puy lentils, rinsed
625ml filtered water (see tip)
3 cooked (unpickled) beetroot, cut into small cubes
2 spring onions, finely sliced
2 tbsp hazelnuts, roughly chopped
Handful fresh mint, roughly chopped
Handful fresh parsley, roughly chopped
For the ginger dressing
2cm piece fresh ginger, roughly chopped
1 tsp dijon mustard
6 tbsp olive oil
1 tbsp apple cider vinegar

Steps:

Put the lentils in a medium saucepan and cover with the filtered water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until all the liquid has evaporated and the lentils are cooked with bite.
Transfer the lentils to a large bowl and leave to cool, or rinse under cold water in a sieve to cool quickly.
Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs, then stir to combine.
To make the dressing, put the ginger, mustard, oil and vinegar in a bowl and whizz with a stick blender. Season, then drizzle over the salad. Recipe from http://www.amazon.co.uk/Eat-Nourish-Glow-looking-healthier/dp/000757990X/ref=tmm_pap_title_0?ie=UTF8&qid=1415285560&sr=1-2 >Eat. Nourish. Glow by Amelia Freer (£16.99; HarperCollins)

Nutrition Facts : Calories 406kcals, Fat 22.7g (2.8g saturated), Protein 17.5g, Carbohydrate 33.3g (4.2g sugars), Fiber 9.5g

BEETROOT, ORANGE & HAZELNUT SALAD

Beetroot, orange & hazelnut salad image

Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing

Provided by Cassie Best

Categories Side dish

Time 10m

Number Of Ingredients 8

Ingredients

280g bag green bean , stem end trimmed
3 large oranges
250g pack cooked beetroot (not in vinegar), cut into slim wedges
100g toasted hazelnut , roughly chopped
150g bag baby spinach leaves
2 tbsp white wine vinegar
2 tbsp clear honey
2 tbsp extra virgin olive oil

Steps:

Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well - they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic - this way the spinach won't go soggy.
Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you're ready to serve, toss the salad and dressing together.

Nutrition Facts : Calories 178 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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