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EPISODE 3:
Lentil and Beetroot Salad with Ginger Dressing
Today we’re making a wholesome lentil, hazelnut and beetroot salad with ginger dressing. This salad is a great option for either an entree or a side dish – and while it’s light in calories, this recipe packs a nutritional punch!

Lentil and Beetroot Salad with Ginger Dressing

Ingredients

- 1 cup lentils, rinsed
- Sea salt to taste
- 3 beetroot, cooked and cubed
- 2 spring onions, sliced
- 2 tbsp almonds, sliced
- Fresh mint, chopped
- Fresh parsley, chopped
- ¾-inch piece ginger, peeled and chopped
- 6 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste

Directions

STEP 1
Begin by boiling your lentils in about 2 ¾ cup of water. Add salt to the water to season the lentils.
STEP 2
Once boiling, reduce the heat and allow the lentils to simmer for fifteen to twenty minute until the water has evaporated and the lentils are soft.
STEP 3
Remove from the heat and allow them to cool.
ABOUT THE INGREDIENT

Directions

STEP 4
In a separate mixing bowl, toss together your cubed beetroot, onions, nuts, and herbs.
STEP 5
Next, mix a ginger dressing for your salad in a blender or a container with an immersion blender. Combine the ginger, olive oil, mustard, and vinegar and pulse until smooth.
STEP 6
Assemble your salad with a bed of lentils, and top with the beetroot, onions, nuts, and herbs. Drizzle with the ginger dressing, and enjoy!

Directions

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