Baby beetroot, green lentil, watercress and hazelnut salad

  • 40 mins cooking
  • Serves 4
  • Print


Baby beetroot, green lentil, watercress and hazelnut salad
  • 1 kilogram baby beetroot
  • 2 clove garlic, sliced
  • 1/4 cup loosely packed fresh rosemary leaves
  • 2 tablespoon extra-virgin olive oil
  • 1/4 cup (60 millilitres) balsamic vinegar
  • 1/2 cup (100 grams) french-style green lentils
  • 1 large pomegranate
  • 100 gram trimmed watercress
  • 1/3 cup roasted hazelnuts, coarsely chopped


Baby beetroot, green lentil, watercress and hazelnut salad
  • 1
    Preheat oven to 200°C.
  • 2
    Trim beetroot tops to 4cm; halve beetroot, or quarter if large. Place beetroot, garlic and rosemary in a large baking dish; drizzle with oil and vinegar. Roast, uncovered, 30 minutes or until tender.
  • 3
    In a medium saucepan of boiling water, cook lentils in a medium saucepan until lentils are tender. Drain; rinse under cold water. Drain well.
  • 4
    Cut pomegranate in half; turn one half upside down over a small bowl. Hit the shell with a wooden spoon­ the seeds should fall out easily. If not, dig them out with a teaspoon. Repeat with remaining half.
  • 5
    In a large bowl, place lentils, beetroot and cooking juices, watercress, half the pomegranate seeds and half the nuts, season to taste; toss gently to combine. Transfer to a serving bowl; sprinkle with remaining pomegranate seeds and nuts.


If roasted hazelnuts are unavailable, you can roast your own. Place nuts on an oven tray; roast at 200°C about 5 minutes or until the skins begin to split. Rub hazelnuts in a tea towel to remove most of the skins. Cool. Fresh pomegranate seeds can sometimes be found in packs in the fridge section of supermarkets or good green grocers.