Lentil, Beetroot + Herb Salad
There is so much I love about this salad, from the beetroot with betalains that promote liver detoxification, to the protein- and iron-rich lentils. The abundant fibre is excellent for removing toxins.
PREPARATION TIME: 20 MINUTES ♥ COOKING TIME: 20 MINUTES SERVES 4
INGREDIENTS
- 4 beetroot, peeled and cut into bite-sized cubes
- 2 x 400 g tins lentils, drained and rinsed
- 4 spring onions, thinly sliced
- 1 cup mint leaves
- 1 cup baby rocket
- Sea salt and freshly ground black pepper
GINGER DRESSING
- 1 tablespoon grated ginger
- 1/2 cup extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 tablespoon apple cider vinegar
THE HOW TO...
- Place the beetroot in a medium saucepan, cover with water and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes or until tender. Drain and set aside to cool.
- Meanwhile, combine the lentils, spring onion, mint and rocket in a bowl. Gently fold in the beetroot and season to taste.
- To make the dressing, place all the ingredients in a small food processor and blend until smooth. Gently toss through the salad and serve.
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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