Beetroot, lentil, celeriac & hazelnut salad - Good Food Middle East
Explore the flavorful Beetroot, lentil, celeriac & hazelnut salad—perfect for a nutritious and satisfying meal. Try it now!
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1 large or 2 medium-sized beetroots
- drizzle of extra virgin olive oil
- 175g Puy lentils
- 650ml vegetable stock
- 1 bay leaf
- 2 thyme sprigs
- 1 lemon, juiced
- 400g celeriac
- 35g hazelnuts, halved and toasted
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp red wine vinegar
- ¾ tsp Dijon mustard
- 1 tbsp crème de cassis
- good pinch of sugar
- 4 ½ tbsp extra virgin olive oil (a fruity one, not a grassy Tuscan one)
- 90ml hazelnut oil
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