- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 82.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 94.1 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.7 g
- Protein: 3.8 g
Lentil, beet and celeriac saladSubmitted by: GOEGIRL
IntroductionI picked up this French salad somewhere in my culinary life and it's become a staple. Great colour and really easy to make - an excellent pot luck dish. I picked up this French salad somewhere in my culinary life and it's become a staple. Great colour and really easy to make - an excellent pot luck dish.
1 cup cooked lentils
1 cup steamed beets, cut into small cubes
1 cup steamed celeriac (celery root) cut into small cubes
1/4 cup apple cider or red wine vinegar
1/4 cup water
1 t honey
1 T Pumpkin seed oil or olive oil or favourite EFA oil blend
1/2 t minced thyme or parsley
1/4 tsp celery seed - if you have it
pinch of sea salt* and freshly ground pepper if desired (*included in nutritional info breakdown)
makes about six 1/2 cup servings
Cut up a couple of small beets and 1/2 a celery root into small (1/4") cubes. Set in a steamer over simmering water and steam till just tender - about 5-10 minutes.
Combine honey, water, vinegar, oil, celery seeds, thyme and salt/pepper.
Combine vegetables and lentils - while still warm is best.
Pour dressing over mixture. Serve warm or let it stand in the refrigerator. Keeps several days.
Number of Servings: 6
Recipe submitted by SparkPeople user GOEGIRL.