Beet, Celeriac & Lentil Salad

02 Apr 2020
beet celeriac lentil salad

This recipe was created by Sharon Conrad, our community cook at Wolves Lane, who teaches cooking skills across London.

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Serves 6-8 as a side

These 2 seasonal veg are combined with nutritious protein packed lentils and a simple dressing. The humble beetroot and knobbly celeriac are both great sources of fibre and vitamin C. Enjoy this wintry salad warm or cold and you are well on the way to your 5 A Day.

You’re probably not short for time at the moment! but using tinned green lentils instead of dried is a great labour saver. Just drain a 400g tin and add straight to the other salad ingredients.

 

Ingredients

1 large or 2 medium-sized beetroots

drizzle of olive oil

175g green or puy lentils

650ml vegetable stock

1 bay leaf

2 thyme sprigs

1 lemon, juiced

400g celeriac

35g hazelnuts, halved or walnut pieces toasted

2 tbsp chopped flat-leaf parsley

Dressing-

1 tbsp red wine vinegar

¾ tsp Dijon mustard

good pinch of sugar

5 tbsp extra virgin olive oil

 

Method

Heat oven to 190C/170C fan/gas 5. Don’t peel the beetroots but give them a thorough clean. Line a large roasting tin with plenty of foil, put the beetroots in and drizzle with olive oil and season with salt and pepper. Loosely pull the foil over and seal the edges. Bake for 1-2 hrs until completely tender – the time will depend on the size of the beetroots.

Follow the packet instructions for the lentils – green will need pre-soaking. Put the prepared lentils in a pan with the stock, bay and thyme. Bring to the boil, then turn down to a very gentle simmer.

Cook for approx. 15-25 mins or until the lentils are just tender. The stock will be absorbed as the lentils cook (if this happens before the lentils are ready, just top up with some boiling water). Drain the lentils and set aside.

Celeriac discolours as it’s cut so fill a bowl with water and add the lemon juice to stop the flesh discolouring. Peel the celeriac and cut it into matchsticks, dropping them into the bowl. Steam or boil the celeriac until just tender – a few minutes.

Peel the cooked beetroots and cut the flesh into small wedges then season. Drain the celeriac and pat dry. Remove the bay leaf and toss the lentils with the celeriac, nuts, parsley and most of the dressing. Season to taste, then add the beetroot wedges to the salad, spooning the rest of the dressing over the top.