Roasted Beetroot and Lentil Salad
This Roasted Beetroot and Lentil salad is a delicious meal for any occasion. It’s rich and deep in so many flavours and easy to make.
Ingredients
- 0,5 kg small beetroot you can use multiple colored beets
- 1 cup cooked brown lentils
- small bunch of parsley
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp cumin
- 1/2 tsp salt
Dressing
- 1 tsp sumac
- 1 tbsp balsamic vinegar
- ½ of one lemon juice
- salt to taste
Instructions
- Peel and cut your beetroot in to wedges.
- Drizzle with olive oil, balsamic vinegar and season with cumin and salt. Massage it into beetroot wedges.
- Bake in preheated 200C oven for about 35-40 minutes until tender and slightly crispy. You can check by knife if it's cooked.
- Mix drained lentils with chopped parsley and some salt.
- Combine all the dressing ingredients and mix well.
- Combine the lentils and parsley with cooked beetroot wedges and drizzle the sauce over. Mix and enjoy!