sovegan.com
Prep Time
10 min
Cooking Time
50 min
Published
Jul 2022
Beetroot + Lentil Salad
This is a gorgeous recipe using earthy beetroot and a chive dressing to create a filling and nutritious salad.
Ingredients
1 people
Ingredients
- beetroots, scrubbed + cut into 3cm (1”) chunks
- olive oil
- red onions, sliced into wedges
- vegan plain yoghurt
- lemon, zested + juiced, plus extra wedges to serve
- garlic clove, finely chopped
- fresh chives, finely chopped
- salt + pepper
- packets cooked puy lentils, (or 1 x 400g / 14oz tin of lentils, drained + rinsed)
- fresh parsley, chopped
- rocket
Method
- 1
Preheat the oven to 180°C fan / 400°F. Put the beetroot onto a baking tray and drizzle with olive oil. Roast for 50 minutes, tossing and adding the onion after half an hour.
- 2
Meanwhile, to make the dressing, mix the yoghurt, a drizzle of olive oil, lemon zest and juice, garlic and chives together and season well with salt and pepper.
- 3
When the vegetables are golden and tender, toss them with the lentils, parsley, rocket and dressing then serve with the extra lemon wedges to squeeze over.
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Nutrition
Based on 1 servingCalories516 kcal
Protein8.5 g
Fat28.9 g
Saturated Fat9.8 g
Carbohydrates59.5 g
Sugar16.5 g
Fibre10.8 g