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  • Warm Puy Lentil Salad with Beetroot and Hazelnuts

    December 28, 2015 / Niki / 6 Comments

    Are you feeling like you’ve over indulged over Christmas? I feel like I have been for been for weeks! Parties, meals, not so much time for exercising and more wine…unavoidable and fun but I’m looking forward to focusing on healthy meals and new fitness goals in January.  

    We’re still in beautiful Spain and it can be a little hard to get all my usual ingredients in the local shops (tahini where are you?); although the local Carrefour we go to has more organic produce every time we come back over which is great!

    I decided to make this super nourishing warm puy lentil salad with beetroot, hazelnuts, pomegranate and lots of mint to counter some of the rich Christmas food. The ginger and organic apple cider vinegar in the dressing have cleansing properties and complements the earthiness of the lentils end beetroot perfectly and I love the deliciously sweet and savoury contrasting flavours here.  

    We’re off to Bacrcelona in the couple of days and I can’t wait to visit all my favourite restaurants! I’m going to try and finally finish off my healthy Barca restaurant guide as well.  

    Here’s to a healthy 2016!

    Warm lentil and Beetroot Salad

     

    Warm lentil and Beetroot Salad

    I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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    Info

     

      2 servings
      10 minutes preparation time
      20 minutes cook time

    Ingredients

    • 1 cup organic puy lentils 
    • 2 cups grated beetroot – Cooked or raw 
    • 1/2 cup toasted hazel nuts roughly chopped 
    • 1/2 cup pomegranate seeds 
    • 2 cups mint finely chopped 
    • Dressing Ingredients;  
    • 2 tbsp olive oil
    • 2 tbsp organic apple cider vinegar 
    • 1 tsp Dijon mustard 
    • 1 knob ginger finely chopped or grated 
    • 1 tsp maple syrup

    Directions

    1. Add your lentil to a saucepan and cover with water, bring to the boil then turn down the heat and simmer for aprox 20 minutes until tender. Take off the heat and pour them into a bowl.
    2. Add in the beetroot, hazel nuts, pomegranate and mint.
    3. Mix the dressing ingredients in a jar and shake to combine, then pour over the lentils. Stir everything well to combine.

    6 Comments

    1. Tiina @myberryforest on December 29, 2015 at 7:28 am

      Hi Niki! This looks so good! Can’t believe that as a big fan of both beetroot and lentils I’ve never tried this combination:) It’s a must try for sure. Enjoy Spain! Hugs from freezing Finland<3

      Reply
      • Niki on December 29, 2015 at 8:14 am

        Hey Tiina
        So happy to see you here! I love the combination of lentils and beetroot! Let me know what you think honey!
        Bigs hugs from slightly cold Spain!
        Love Niki ????????

        Reply
    2. Top Ten Healthy and Light Vegan Dinners | Rebel Recipes on January 3, 2016 at 8:21 pm

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    3. 50 Amazing Vegan Lentil Recipes – Easy Low Cal Recipes on June 24, 2016 at 11:04 am

      […] Lentil Salad – Hurry the Food UpLentil and Brussels Sprout Salad – Green EviWarm Puy Lentil Salad with Beetroot and Hazelnuts – Rebel […]

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    Recipe Tags: Beetroot Ginger Lentils salad

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