Roast Veg and Lentil Salad

This salad has got it all - crunchy, salty, sweet - delicious!

The flavour of golden beets is slightly sweeter than the red, making them an excellent addition to salads.

Beetroots are the hero of this dish, and are such an incredible source of vitamins and minerals such as Iron, Potassium and Folate.

Serves: 2 as main meal or 4 as side

Prep time: 5min

Cook time: 30min

Total time: 35min

Ingredients

• 3-4 golden beetroot bulbs (or purple beets), chopped into bite-sized pieces

• 1 bunch rainbow carrots, sliced lengthways & halved

• ¾ cup tinned lentils

• 1 peach, sliced

• 50g crumbled goats feta (or feta of choice)

• ¼ cup chopped, roasted or raw walnuts

• 2 handfuls of lettuce leaves of choice

• Salt & pepper to season

• Balsamic vinegar

• Olive Oil

Method

1.   Wash carrots and beets before chopping as advised above, but leave the skin on*.

2.   Toss carrots & beets in olive oil and spread evenly on a lined baking tray.

3.   Roast in the oven at 180°C for 20-30min until softened (beets may cook quicker than carrots depending on the size you’ve cut them).

4.   Meanwhile, arrange salad leaves on a serving platter, and spoon some lentils on top.

5.   Once the carrots and beets are done, layer with remaining ingredients on top of your salad leaves, drizzle with balsamic vinegar & olive oil dressing and season with salt & pepper.

*Over 50% of the fibre of fruits and vegetables is contained in the skin, by leaving the skin on you are increasing your daily fibre intake.