Roasted Beetroot & Lentil Salad

Ingredients

4 baby beetroot

100 gr swiss brown mushrooms, halved

1 tsp extra virgin olive oil

1 cup (200gr) French style fine green lentils

1 cup (50gr) baby spinach leaves

half a cup loosely packed fresh flat parley leaves

Seeds from one Pomegranate

Chopped Hazelnuts for garnish

Balsamic & Herb Dressing

2tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tbsp pure maple syrup

1 tbsp fresh chives, coarsely chopped

Preheat oven to 200C (400 F)

Trim beetroot, leaving 5cm of stems attached, reserving half the trimmed leaves for the salad. Wash and drain well. Wrap beetroot individually in foil, place in a small baking dish, Roast for about 30 minutes or until tender.

Combine mushrooms and oil in a small bowl, add to baking dish for the last 5 minutes of beetroot cooking time.

Meanwhile, cook lentils in a medium saucepan of boiling water, about 25 minutes or until tender, Drain.

When beets are cool enough to handle, peel them, then cut into quarters or halves.

To make the balsamic and herb dressing, place ingredients in a screw top jar, season to taste and shake well.

Combine beetroot, mushrooms, lentils, pomegranate seeds, reserved beetroot leaves and parsley with the dressing in a large bowl, toss well to combine.

Serves two

 

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