Looking for a salad that’s vibrant, nourishing, and bursting with flavour? My Beetroot, Rocket, and Hazelnut Salad is the perfect mix of earthy sweetness and peppery greens, with a satisfying crunch from toasted hazelnuts and plant protein with the black lentils. This salad is not only visually stunning (so, perfect for a dinner party) but also packed with nutrients, making it an ideal side dish or light meal. Whether you’re hosting a dinner or meal-prepping for the week, this simple yet elegant salad will elevate any table. Enjoy it with a sweet and tangy balsamic glaze, and you’ve got a show-stopping dish that’s as healthy as it is delicious!
How do you cook black lentils?
If you’d like to reduce cooking time or improve digestibility, soak the lentils in water for 2-4 hours before cooking, though soaking is not necessary for black lentils. Here’s how to cook black lentils:
Rinse the lentils: Place the lentils in a fine-mesh sieve and rinse under cold water to remove any debris or dust.
Add to a pot: In a medium saucepan, combine the rinsed lentils and 2 cups of water or vegetable broth. You can also add a pinch of salt, though some prefer to add salt later to avoid toughening the lentils.
Bring to a boil: Over medium-high heat, bring the water and lentils to a boil.
Simmer: Once boiling, reduce the heat to low and let the lentils simmer, uncovered, for 20-30 minutes. Stir occasionally to prevent sticking.
Check for doneness: Black lentils should be tender but still hold their shape when cooked. Taste-test them around the 20-minute mark. If they’re too firm, continue cooking for another 5-10 minutes, checking periodically.
Drain excess liquid: Once the lentils are cooked to your desired texture, drain any excess liquid using a sieve or colander.
Can I use other lentils instead of black lentils for this recipe?
Yes, you can use other lentils instead of black lentils for a salad, but some varieties are better at maintaining a firm texture. Puy lentils, also known as French green lentils, are a great alternative because they have a firm texture and hold their shape well when cooked, similar to black lentils. They also have a slightly peppery and earthy flavour, making them ideal for salads. Green lentils are another option, offering a mild, earthy taste and a texture that stays intact, although they may require a bit more cooking time than black lentils. Brown lentils can be used as well, though they are softer than black or green lentils and may become mushy if overcooked. They are still versatile and can work in salads if you watch the cooking time. The good thing about brown lentils is that they are easily accessible and come pre-cooked in can form at almost all grocery stores.
However, it’s best to avoid red or yellow lentils, as these tend to become very soft and are more suited for soups or stews, where a mushy texture is desired. If you’re aiming for firmness, Puy lentils would be your best substitute for black lentils.
Can I cook the beetroot instead if I don’t want it raw?
Yes, you can cook beetroot if you prefer not to eat it raw. Cooking beetroot softens its texture and mellows the earthy flavour, making it sweeter and less crunchy. Slightly roasted sliced beetroot or roasted wedges of beetroot also work great in this recipe. If you want to save time and retain the colour of the beetroots, thinly slicing raw beetroots work a treat in this and are much more palatable because of how thinly they are sliced.
Beetroot, Rocket and Hazelnut Salad
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This earthy, crunchy and peppery Beetroot, Rocket and Hazelnut Salad is the ultimate crowd-pleaser and show-stopper. It’s vibrant, healthy and nutritious, loaded with black lentils, rocket, beetroot, hazelnuts and cashew cheese.
Ingredients
2 cups Rocket
3 small Beetroots
1/4 cup Toasted Hazelnuts
1/4 cup Cashew Cheese or Vegan Feta
2 tsp Olive Oil
1 tsp Celtic Sea Salt
1/3 cup Black Lentils, cooked *see note
1 tbsp Balsamic Vinegar Glaze
Fresh herbs, garnish
Directions
- If you are not using canned lentils, start by cooking your black lentils in a pot of 2 cups of water or vegetable broth. Once boiling, reduce the heat to low and let the lentils simmer, uncovered, for 20-30 minutes. Stir occasionally to prevent sticking. Once done, drain any excess water and set aside to cool.
- Thinly slice raw beetroots, preferably using a mandolin slicer to ensure even cuts. Set aside. In the meantime, pre-heat the oven to 170 degrees celsius.
- Place rocket onto a large plate or in a bowl. Dress with olive oil, salt and half the amount of balsamic glaze.
- Place beetroot slices over the rocket. Spread over the lentils. In the meantime, spread out the hazelnuts over a baking tray and place into the oven for approximately 6 minutes, ensuring they don’t burn.
- Once toasted, remove the hazelnuts and roughly chop the hazelnuts. Sprinkle the nuts over the rocket and beetroots.
- Next, add dollops of cashew cheese or vegan feta over the salad. Drizzle with the other half of the balsamic glaze and any fresh herbs you are using.
Notes
- If you don’t have access to black lentils, you can use canned brown lentils. This will cut down your prep and cooking time significantly.
