Rainbow Beet Salad (v)
Prep time
Total time
A simple, easy salad with earthy beetroot, hearty lentils and a simple vinaigrette, topped with roasted hazelnuts and basil.
Recipe type: Salad
Cuisine: British, Vegan
Serves: 4
  • Salad
  • Beetroot, 2 large cooked and peeled
  • Red onion, half
  • Lentils, 1 large can (390g)
  • Hazelnuts, handful (approx. 50g)
  • Basil, bunch fresh (approx. 30g)
  • Vinaigrette
  • Olive oil, 2 tbsp
  • Red wine vinegar, 1 tbsp
  • Maple syrup, ½ tbsp
  • Garlic, small clove, crushed
  • Salt and pepper
  1. Chop the cooked beetroot - 1 in wedges and 1 sliced for texture
  2. Chop the red onion finely and cover with boiled water for a few minutes, then drain
  3. Rinse the lentils
  4. Roast the hazelnuts in a dry pan then crush
  5. Chop the basil and combine everything in a large bowl
  6. Make the vinaigrette by combining everything and adjusting to taste
  7. Dress the salad and enjoy
* You don't have to soak the onion first. I like to do it as it mellows the flavour a little.

* If you're cooking your beetroot from scratch try wrapping them in foil and baking in the oven until soft (approx. 45 mins). Leave to cook and remove the skins with your fingers.
Nutrition Information
Serving size: ½ Calories: 463 Fat: 31.2 Saturated fat: 3.7 Carbohydrates: 27.5 Sugar: 10.6 Sodium: 0.5 Fiber: 10.9 Protein: 12.6
Recipe by Preggie Veggie at http://preggieveggie.com/rainbow-beet-salad-vegan/