Beetroot and Lentil Salad
Nutrition per serving
| Calories | 438 kcal |
| Protein | 15.1 g |
| Carbs | 43.1 g |
| Fats | 25 g |
| Saturated Fat | 2.6 g |
| Monounsaturated Fat | 8.7 g |
| Polyunsaturated Fat | 12.6 g |
| Sugars | 11 g |
| Fiber | 12.8 g |
| Sodium | 50 mg |
Ingredients
| Beetroot | |
| New Potatoes | |
| Red Onion | |
| Arugula (Rocket) | |
| Balsamic Vinegar | |
| Walnuts | |
| Olive Oil | |
| Canned Lentils | |
| Almonds |
1. Preheat oven to 200C (392 F)
2. Peel/chop beetroot into 2cm cubes
3. Slice the potatoes into ¼ pieces
4. Peel/dice onion into 1cm cubes
5. Drain/rinse lentils in a sieve.
6. To roast the vegetables, evenly layer the beetroot, potatoes and red onion on a baking tray with ½ a tbsp of olive oil and a pinch of salt and pepper. Roast near the top of the oven for about 20 minutes until tender and golden. Turn once through cooking time.
7. Add the lentils to the baking tray, 5 minutes toward the end of cooking time. Remove and set aside for 5 minutes to rest.
8. Transfer the vegetable/lentil mixture to a serving bowl, add the rocket and balsamic vinegar and gently mix to coat.
9. Serve with the walnuts and almonds sprinkled over the top