Beetroot, Pear and Blue Cheese Salad
Blue cheese isn't for everyone but if you like it then you will love this, slightly more special, Su...
Lunch
Beetroot, Celeriac and Lentil Salad
Salads aren't just for summer. The delicate and nutty flavour of celeriac works with the lentils and beetroot to create a hearty autumn salad.
Difficulty
Medium
Time
45 minutes
Serves
4
Diet
Vegan
Ingredients
1 celeriac
1 jar Baxters Baby Beetroot
200g brown lentils
100g dried cranberries
50g pomegranate seeds
50g chopped parsley
100g rocket
150ml rapeseed oil
1 tsp dijon mustard
Salt and pepper
Preparation
Preheat oven to 180°C.
Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.
Cut the beetroot into bite size pieces.
Peel and dice the celeriac into ½ inch dices.
On separate trays season the beetroot and celeriac and drizzle with a spoon of oil. You want to keep them separate so the beet doesn’t stain the celeriac.
Roast in the oven until golden and soft. Once cooked drain on kitchen paper and allow to cool.
Cook the lentils according to instructions on the pack. Usually 12-15 minutes in salted water. Strain and allow to cool.
In a small bowl mix the rapeseed oil, mustard and 50ml of the pickling vinegar to make a dressing. Season to taste.
To assemble, place the lentils in a large bowl. Add the celeriac, cranberry, pomegranate and parsley. Mix well.
Just before serving add the beetroot and rocket and mix. Drizzle in the dressing and mix adding just enough to give everything a nice coating.
Serve straight away.
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