Lentil, beetroot and hazelnut salad
- Published: 26 Jan 15
- Updated: 18 Mar 24
Amelia Freer’s healthy winter salad mixes lentils, winter vegetables, nuts, herbs and a zingy ginger dressing for a nourishing vegan meal.
Or, try this easy vegetarian lentil salad with roasted shallots and parsnips – a healthy way to use up leftover Christmas vegetables.
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Serves 4 -
Hands-on time 10 min, simmering time 20 min
Nutrition
- Calories
- 406kcals
- Fat
- 22.7g (2.8g saturated)
- Protein
- 17.5g
- Carbohydrates
- 33.3g (4.2g sugars)
- Fibre
- 9.5g
- Salt
- 0.4g
delicious. tips
Amelia Freer “Nourish yourself with this welcoming salad, complete with warming ginger dressing. The beetroot adds that splash of colour I love so much.”
Some people believe that removing impurities from your water gives food a cleaner taste. If you have a water filter, try it to see if you can tell the difference.
Health editor Anne Montague says: “The heart-healthy mix of fibre-rich beetroot (which is also high in potassium and nitrates) and lentils, along with the monounsaturated fats in hazelnuts, are thought to help lower cholesterol and blood pressure. Lentils and beetroot are also rich in iron, which helps boost energy levels.”