Lentil, roast beetroot and baby carrot salad

Served toasty warm, this colourful, comforting salad combines roasted sweet root vegies with French lentils.

Recipe «Lentil, roast beetroot and baby carrot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 4 beetroots, peeled, cut into thin wedges, 1 bunch baby carrots, trimmed, peeled, halved lengthwise if large, 160g French green lentils, 1L water, 1/2 red onion, finely chopped , 1 tbs balsamic vinegar, 2 tsp olive oil, 45g pepitas, lightly toasted , 2 tbs chopped fresh mint, 2 tbs chopped fresh continental parsley.

Ingredients:

• 4 beetroots, peeled, cut into thin wedges 
• 1 bunch baby carrots, trimmed, peeled, halved lengthwise if large 
• 160g French green lentils 
• 1L water 
• 1/2 red onion, finely chopped 
• 1 tbs balsamic vinegar 
• 2 tsp olive oil 
• 45g pepitas, lightly toasted 
• 2 tbs chopped fresh mint 
• 2 tbs chopped fresh continental parsley 

Instructions

1. Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Place beetroot and carrots in a single layer on the tray. Spray with olive oil and season with pepper. Roast for 40 minutes or until golden and tender.
2. Meanwhile, place the lentils and water in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender. Drain well.
3. Place the lentils, onion, vinegar and oil in a bowl. Gently stir to combine. Set aside for 5 minutes.
4. Add the beetroot, carrot, pepitas, mint and parsley to the lentil mixture. Season with pepper. Toss to combine.