Roast beetroot and carrot salad
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Ingredients:
• 4 small beetroot, ends trimmed, washed
• 2 bunches baby carrots, trimmed, peeled
• 400 grams lentils, rinsed, drained well
• 1 bunch watercress, sprigs picked, washed well
• 60 grams goats cheese
• 1 tablespoon pepita seeds -
Method:
- Preheat oven to 200°C. Line a baking tray with baking paper. Wrap beetroot in foil, place on prepared tray. Lay carrots on same tray and season well. Bake for 30 minutes, until tender. Cool slightly.
- Meanwhile, cook lentils, stirring occasionally, for 10 minutes, until crisp and dry. Set aside to cool.
- Peel beetroot and cut into thick wedges. Arrange watercress on a platter, top with carrots and beetroot wedges. Crumble with goats cheese and top with crisp lentils and pepita seeds.
- Serve immediately.
