Lentil, carrot and beetroot salad
4 serves
20 m
55 m
Ingredients
- 1 (about 200 g) small beetroot, peeled, cut into thin wedges
- 1 bunch Dutch carrots, trimmed, or 400 g baby carrots, peeled, halved lengthways
- 1 cup (200 g) brown lentils
- 150 g green beans, trimmed
- 60 g baby spinach leaves
- 2 tablespoons chopped chives
- ¼ cup flat-leaf parsley leaves
- ¼ cup basil leaves
- ¼ cup (60 ml) red wine vinegar
- 2 teaspoons extra virgin olive oil
- ¼ cup (30 g) pecans, coarsely chopped
Method
Step 1
Preheat oven to 180 °C. Line a small roasting pan with baking paper. Place the beetroot and carrots in the pan and lightly spray with olive oil spray. Roast for 30 mins or until vegetables are tender.
Step 2
Meanwhile, place the lentils and 2 cups (500 ml) water in a large saucepan. Bring to the boil over high heat. Reduce to a simmer and cook for 25 mins or until lentils are tender.
Step 3
Place the beans in a heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins to stand. Refresh under cold water and drain well.
Step 4
Combine the lentils, spinach, chives, parsley and basil in a large bowl. Arrange on a serving platter and top with the beetroot, carrots and beans.
Step 5
Combine the vinegar and oil in a small bowl and drizzle over the salad. Sprinkle with pecans and season with pepper to serve.
