This Lentil & Beetroot Salad is enhanced by the beautiful flavours of hazelnuts, cumin and pomegranate. Great contrast with peppery watercress.
A few months ago I had the pleasure to meet the Love Beetroot team and spend the day cooking with Dan Doherty. We learned all about beetroot and how it is not only delicious but also really good for your health. Dan shared some great cooking tips and in case you missed it I posted two of his recipes afterwards: Beetroot Dip with Feta, Sesame & Lime [vegetarian] and Sweet Chili Beetroot & Ricotta Filo Tarts [vegetarian].
I used cooked cumin & pomegranate infused baby beetroots for this Lentil & Beetroot Salad recipe. I really love the subtle hint of cumin and sweetness of the pomegranate. They are available from Waitrose. You can substitute for plain cooked beetroot.