Lentil, beet and celeriac salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 cup cooked lentils1 cup steamed beets, cut into small cubes1 cup steamed celeriac (celery root) cut into small cubes1/4 cup apple cider or red wine vinegar1/4 cup water1 t honey1 T Pumpkin seed oil or olive oil or favourite EFA oil blend1/2 t minced thyme or parsley1/4 tsp celery seed - if you have itpinch of sea salt* and freshly ground pepper if desired (*included in nutritional info breakdown)makes about six 1/2 cup servings
Cook 1/3 of a cup of lentils in 3 cups water till tender. Drain and set aside.
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.
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.
Nutritional Info 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
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