Roast Veg and Lentil Salad
Rated 5.0 stars by 1 users
Servings
2 (main) or 4 (side dishes)
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
-
3-4 golden beetroot bulbs (or purple beets), chopped into bite-sized pieces -
1 bunch rainbow carrots, sliced lengthways & halved -
¾ cup tinned lentils -
1 peach, sliced -
50g crumbled goats feta (or feta of choice) -
¼ cup chopped, roasted or raw walnuts -
2 handfuls of lettuce leaves of choice -
Salt & pepper to season -
Balsamic vinegar -
Olive Oil
Directions
Wash carrots and beets before chopping as advised above, but leave the skin on* Toss carrots & beets in olive oil and spread evenly on a lined baking tray. Roast in oven at 180°C for 20-30min until softened (beets may cook quicker than carrots depending on the size you’ve cut them). Meanwhile, arrange salad leaves on a serving platter, and spoon some lentils on top. Once the carrots and beets are done, layer with remaining ingredients on top of your salad leaves, drizzle with balsamic vinegar & olive oil dressing and season with salt & pepper.
