Roast beetroot and carrot salad

  • 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:

    1. 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.
    2. Meanwhile, cook lentils, stirring occasionally, for 10 minutes, until crisp and dry. Set aside to cool.
    3. 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.
    4. Serve immediately.

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