Lentil, roast beetroot and baby carrot salad


lentil-roast-beetroot-and-baby-carrot-salad

''Served toasty warm, this colourful, comforting salad combines roasted sweet root vegies with French lentils.''

Ingredients

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Method

Step 1

Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Place beetroot and carrots in a single layer on the tray. Spray with olive oil and season with pepper. Roast for 40 minutes or until golden and tender.

Step 2

Meanwhile, place the lentils and water in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender. Drain well.

Step 3

Place the lentils, onion, vinegar and oil in a bowl. Gently stir to combine. Set aside for 5 minutes.

Step 4

Add the beetroot, carrot, pepitas, mint and parsley to the lentil mixture. Season with pepper. Toss to combine.

source taste

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