Beetroot Hazelnut Salad Food

BEETROOT, LENTIL, CELERIAC & HAZELNUT SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Scrub the beets but don't peel them. Put them in a roasting tin lined with plenty of foil, drizzle with olive oil and season. Pull the foil around them to make a kind of tent (don't wrap the beets tightly) and seal the edges. Bake for 1-2 hrs until completely tender right through - the time will depend on the size of the beets.
• To make the dressing, combine the vinegar and mustard in a jug, then season. Add the remaining ingredients and whisk until amalgamated.
• Put the lentils in a pan with the stock, bay and thyme. Bring to the boil, then turn down to a very gentle simmer. Cook for 12-15 mins until the lentils are just tender. The stock will be absorbed as the lentils cook (if this happens before the lentils are ready, just add some boiling water). Drain the lentils (if there is any liquid left) and set aside.
• Fill a bowl with water and add the lemon juice. Peel the celeriac and cut it into matchsticks, dropping them into the acidulated water to stop the flesh discolouring. Steam or boil the celeriac until just tender.
• Peel the cooked beets and cut the flesh into small wedges or matchsticks. Drain the celeriac and pat dry. Discard the bay and toss the lentils with the celeriac, hazelnuts, parsley and most of the dressing. Season to taste, then transfer to a serving dish. Season the beets and add them to the salad, spooning the rest of the dressing over the top.

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING

Steps:

• 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
• 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
• 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
• 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
• 5. Drizzle the dressing over the salad and serve.

BEETROOT HAZELNUT SALAD

Steps:

• Whisk the honey, oil, vinegar and salt and pepper together with a fork. Set aside until ready to serve.
• Place the beetroot, whole hazelnuts, tomato, onion and lettuce in a bowl. Toss to combine.
• Just before serving, pour over the dressing.

BEETROOT, ORANGE & HAZELNUT SALAD

Steps:

• Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well - they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
• Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic - this way the spinach won't go soggy.
• Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you're ready to serve, toss the salad and dressing together.