![Lentil & Beetroot Salad [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/04/Lentil-Beetroot-Salad-vegan-by-The-Flexitarian-v8-300x300.jpg)
Lentil & Beetroot Salad [vegan]
This Lentil & Beetroot Salad is enhanced by the beautiful flavours of hazelnuts, cumin and pomegranate.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g puy lentils
- 300 g cumin & pomegranate baby beetroot - available from Waitrose (see recipe introduction for alternative)
- 2 handfuls of pomegranate seeds
- small handful of chopped hazelnuts
- handful of watercress
- 2 Tbsp hazelnut oil
- 3 Tbsp extra virgin olive oil
- 1 Tbsp cider vinegar
- 1/2 tsp ground cumin
- 1 tsp Dijon mustard
- 1 garlic clove
- salt & pepper
Instructions
- Heat some water in a saucepan. When boiling add lentils and cook according to packet instructions (around 10-12 mins) . They should still have a bite.
- Drain well. Toss lentils in 1 Tbsp of hazelnut oil. Set aside.
- Cut beetroots in quarters.
- Make dressing by mixing together Dijon mustard, crushed garlic, ground cumin, 1 Tbsp hazelnut oil, 2 Tbsp extra virgin olive oil and 1 Tbsp of cider vinegar.
- Toss lentils in dressing along with quartered beetroot.
- Place watercress on a large serving plate. Top with lentil and beetroot mix.
- Dry toast hazelnuts in a pan. Add to the salad along with pomegranate seeds.
- Drizzle another tablespoon of olive oil just before serving. Season to taste with salt & pepper.
Nutrition
Serving: 250gCalories: 495kcalCarbohydrates: 64gProtein: 17gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 81mgPotassium: 589mgFiber: 23gSugar: 25gVitamin A: 29IUVitamin C: 21mgCalcium: 62mgIron: 5mg