Baby Beetroot, Green Lentil, Watercress, and Hazelnut Salad
Baby beetroot, green lentils, watercress, and hazelnuts in a vibrant salad—fresh and healthy, perfect for any meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 kilogram baby beetroot
- 2 cloves garlic, sliced
- 1/4 cup loosely packed fresh rosemary leaves
- 2 tablespoons extra-virgin olive oil
- 1/4 cup (60 millilitres) balsamic vinegar
- 1/2 cup (100 grams) french-style green lentils
- 1 large pomegranate
- 100 grams trimmed watercress
- 1/3 cup roasted hazelnuts, coarsely chopped
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