Roasted Beetroot & Lentil Salad
A vibrant roasted beetroot and lentil salad with crisp cucumber, fresh herbs, pomegranate, creamy feta and crunchy walnuts, tossed in a flavourful homemade dressing.
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INGREDIENTS |
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6 beetroots, peeled & thinly sliced |
3 cucumbers, sliced |
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1 pomegranate |
2 cups cooked lentils |
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Small bunch dill, chopped |
Small bunch parsley, chopped |
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½ red onion, finely sliced |
1 tsp Italian herb mix |
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1 tbsp extra virgin olive oil |
1 tsp salt |
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Feta cheese, to serve |
Chopped walnuts, to serve |
DRESSING
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Juice of 1 lime |
3 tbsp extra-virgin olive oil |
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2 tbsp water |
Salt and pepper to taste |
DIRECTIONS
Preheat oven to 180°C.
Add sliced beetroot to a bowl with olive oil, salt and Italian herbs. Massage well to coat.
Spread onto a baking tray lined with baking paper and roast for 40 minutes until tender.
While beetroot is roasting, slice cucumbers, red onion and chop herbs.
In a large bowl, combine roasted beetroot, pomegranate, cucumber, red onion, parsley, dill and lentils.
Whisk together all dressing ingredients, pour over salad and toss to combine.
Finish with crumbled feta and chopped walnuts.