Beetroot, Lentil, Celeriac and Hazelnut Salad

• large or 2 medium beets1
• extra virgin olive oil↗drizzle of
• red Puy lentils↗175g g
• vegetable broth↗650ml ml
• bay leaf↗1
• thyme sprigs↗2
• lemon↗1

  juiced

• celeriac400g g
• hazelnuts↗35g g

  split and toasted

• chopped flat-leaf parsley2 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• Dijon mustard↗¾ tsp tsp
• cassis cream↗1 tbsp tbsp
• pinch of sugar↗
• extra virgin olive oil↗4 ½ tbsp tbsp

  (fruit, not herbaceous Tuscan)

• масло з фундука90ml

Step-by-step instructions

1. 1

   Preheat the oven to 190°C/170°C with convection/gas 5. Clean the beets without removing the skin. Place them in a roasting pan lined with a generous amount of foil, drizzle with olive oil and season. Wrap in foil like a tent (do not wrap tightly) and seal the edges. Roast for 1‑2 hours until completely soft inside – time depends on beet size.

2. 2

   For the dressing, mix vinegar and mustard in a jug, then season. Add the remaining ingredients and whisk until smooth.

3. 3

   Place the lentils in a pot with the broth, bay leaf and thyme. Bring to a boil, then reduce to a very gentle simmer. Cook 12‑15 minutes until the lentils are almost soft. The broth will be absorbed during cooking (if it happens before the lentils are done, simply add a little boiling water). Drain the lentils (if any liquid remains) and set aside.

4. 4

   Pour water into a bowl and add lemon juice. Peel the celeriac and cut it into matchsticks, immersing in acidulated water to prevent browning. Steam the celeriac or boil until tender.

5. 5

   Clean the cooked beets and cut the flesh into small wedges or matchsticks. Drain the celeriac and pat dry. Discard the bay leaf and toss the lentils with celeriac, hazelnuts, parsley and most of the dressing. Season to taste, then place on a serving plate. Add the beets and fold into the salad, drizzling the remaining dressing on top.