Looking to amaze your guests with a delicious salad this party season? Then look no further than this roasted beetroot and lentil salad. Created by the healthy recipe queen Lorna Jane Clarkson, your salad (this dish) will make you the centre of attention. Want to change it up? Add some goats cheese or serve it with a side of grilled chicken or fish.
Want more healthy Summer salad ideas to get you through to New Year? We've got you covered, click here!
Nutritional count per serving:
Protein — 33g
Carbohydrate — 55.1g
Total fat — 23.1g
Fibre — 20.7g
- 4 baby golden beetroots
100g Swiss brown mushrooms
1 teaspoon extra-virgin olive oil
1 cup baby spinach leaves
½ cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1 tablespoon coarsely chopped chives
Preheat oven to 200°C.
Trim beetroot, leaving 5cm of the stems attached; reserve half the trimmed leaves for the salad; wash and drain well. Wrap beetroot individually in aluminium foil; place in a small baking dish. Roast about 30 minutes or until tender.
Combine mushrooms and oil in a small bowl; add to baking dish for last 5 minutes of beetroot cooking time.
Meanwhile, cook lentils in a medium saucepan of boiling filtered water, about 25 minutes or until tender. Drain.
When beetroot are cool enough to handle, peel them; cut into quarters or halves.
To make the balsamic and herb dressing, place ingredients in a screw-top jar, season to taste; shake well.
Combine beetroot, mushrooms, lentils, reserved beetroot leaves and parsley with the dressing in a large bowl; toss well to combine.
- Main Dishes, Salads
- 2 serves
- Total Time
- 49 minutes, 59 seconds