Lentil, Beetroot & Hazelnut Salad with Ginger Dressing

Lentil, Hazelnut and Ginger Salad by Amelia Freer

Nourish you body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beetroot adds that splash of colour I love so much.

You’ll Need (serves 2-3)

  • 250g puy lentils, rinsed
  • 625ml filtered water (see tip)
  • 3 cooked (unpickled) beetroot, cut into small cubes
  • 2 spring onions, finely sliced
  • 2 tbsp hazelnuts, roughly chopped
  • Handful fresh mint, roughly chopped
  • Handful fresh parsley, roughly chopped
  • Sea salt

For the ginger dressing

  • 2cm piece fresh ginger, roughly chopped
  • 1 tsp dijon mustard
  • 6 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Pinch of sea salt and freshly ground black pepper


  1. Put the lentils in a medium saucepan and cover with the filtered water. Bring to the boil, then reduce the heat and simmer 15-20 minutes or until all the liquid has evaporated and the lentils are cooked with bite.
  2. Transfer the lentils to a large bowl and leave to cool, or rinse under cold water in a sieve to cool quickly.
  3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs, then stir to combine.
  4. To make the dressing, put the ginger, mustard, oil and vinegar in a bowl and whizz with a stick blender. Season, then drizzle over the salad.

This recipe appears in my book Eat. Nourish. Glow. (photo credit: Ali Allen)

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