Vegetarian

Lentil, beet and celeriac salad is for Side Dish.

Lentil, beet and celeriac salad takes 15 minutes to prepare.

Lentil, beet and celeriac salad takes several minutes to cook.

Lentil, beet and celeriac salad makes 6 servings.

The ingredients for Lentil, beet and celeriac salad are:

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

Here is how you make Lentil, beet and celeriac salad:

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: 6Recipe submitted by SparkPeople user GOEGIRL.

The nutritional information for Lentil, beet and celeriac salad is:

• 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 salad is French cuisine.

The dietary needs meet for Lentil, beet and celeriac salad is Vegetarian