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
- 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
Begin by boiling your lentils in about 2 ¾ cup of water. Add salt to the water to season the lentils.
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.
Remove from the heat and allow them to cool.
ABOUT THE INGREDIENT
In a separate mixing bowl, toss together your cubed beetroot, onions, nuts, and herbs.
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.
Assemble your salad with a bed of lentils, and top with the beetroot, onions, nuts, and herbs. Drizzle with the ginger dressing, and enjoy!