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Lentil, roast beetroot and baby carrot salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Cozy up with a vibrant, hearty salad featuring roasted root veggies and French lentils. Serve warm for a comforting twist!
Ingredients:
  • 4 (about 400g) beetroots, peeled, cut into thin wedges
  • 1 bunch baby carrots, trimmed, peeled, halved lengthwise if large
  • 160g (3/4 cup) French green lentils
  • 1L (4 cups) water
  • 1/2 red onion, finely chopped
  • 20.00 ml balsamic vinegar
  • 9.20 gm olive oil
  • 45g (1/4 cup) pepitas, lightly toasted
  • 40.00 ml chopped fresh mint
  • 40.00 ml chopped fresh continental parsley
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Arrange beetroot and carrots in a single layer on the tray. Drizzle with olive oil and sprinkle with pepper. Roast for 40 minutes until beautifully golden and tender.
  • While patiently waiting, combine the lentils and water in a large saucepan. Bring to a boil, then lower the heat and let it simmer for 20 minutes until tender. Drain thoroughly.
  • Combine lentils, onion, vinegar, and oil in a bowl. Gently mix together and let sit for 5 minutes.
  • Combine the beetroot, carrot, pepitas, mint, and parsley with the lentil mixture. Season generously with pepper and mix everything together thoroughly.

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