Finely cut the pre-cooked beetroot. Chop the toasted hazelnuts roughly. Place the goji berries in a bowl and cover with water. Wait for 5 minutes. Drain the berries and dry them well.
Mix the three lettuces in a salad bowl (red radicchio, baby spinach and endive). Add the beetroot, the pre-cooked lentils and the rehydrated goji berries and the hazelnut pieces.
Finely chop the coriander , add it to the mayonnaise with the lime juice and dilute with a little water until obtaining a fairly fluid sauce (the sauce consistency should be like that of fresh cream).
Pour the sauce onto the salad , add a drizzle of extra virgin olive oil and a little black pepper.
The chef advises combining this dish with fresh blueberry juice.
The suggested dish is particularly suitable for vegetarians and vegans. Beetroot is rich in mineral salts , vitamins , antioxidants and flavonoids useful to help to protect the body from free radicals. The goji berries are an excellent natural multivitamin energizer, while lentils are appreciated for the high content of vegetable protein, iron and fibre. Blueberry juice is rich in sugars, vitamins, mineral salts, flavonoid tannins and myrtillin which besides giving the classic dark colour strengthens blood vessels reducing the permeability of capillaries and improving their elasticity. Hazelnuts finally are rich in vitamins, in particular vitamin E, and also contain useful sostane phytosterols for the prevention of heart and circulatory diseases.