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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.
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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