Warm lentil and roasted beetroot salad with orange

Name: Warm lentil and roasted beetroot salad with orange
Total time: 55 min
Cuisine: British
Ingredients: 500g raw beetroot, peeled and cut in wedges; 2 tbsp rapeseed oil; 250g no added salt green lentils, cooked, drained and rinsed; 1 orange, zest and juice; 1 tbsp red wine vinegar; 1 red onion, finely sliced; 80g rocket; 2 tbsp fresh parsley, chopped; 1 tsp ground cumin

Earthy roasted beetroot and green lentils with orange, rocket and a sharp vinegar dressing.

Time55 min
LevelEasy
Costabout £0.93 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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500 graw beetrootpeeled and cut in wedges
2 tbsprapeseed oil
250 gno added salt green lentilscooked, drained and rinsed
1orangezest and juice
1 tbspred wine vinegar
1red onionfinely sliced
80 grocket
2 tbspfresh parsleychopped
1 tspground cumin

Method

1
Heat the oven to 200°C (180°C fan).
2
Toss the beetroot with half the oil and the cumin on a tray. Roast for 40 minutes until tender and slightly caramelised.
40 min
3
Whisk the remaining oil with the orange zest, orange juice and vinegar.
4
Warm the lentils in a small pan for 3 minutes, then stir in the dressing and red onion.
3 min
5
Fold the roasted beetroot through the lentils.
6
Pile onto a bed of rocket and scatter over the parsley.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.