Roast Carrot & Beetroot Salad with Crisp Lentils

Complete your Christmas spread with a sensational side featuring roasted carrots, beetroot and crisp lentils

Prep: 20 minutes

Cooking: 30 minutes

Serves: 8

Ingredients:

  • 4 small beetroot, ends trimmed, washed
  • 2 bunches baby carrots, trimmed, peeled
  • ¼ cup extra virgin olive oil
  • 400g can lentils, rinsed, drained well
  • 1 bunch watercress, sprigs picked, washed well
  • 60g goats cheese
  • 1 tablespoon pepita seeds

Method:

  1. Preheat oven to 200C or 180C fan-forced. Line a baking tray with baking paper. Wrap beetroot in foil, place on prepared tray. Lay carrots on same tray, drizzle with 1 tablespoon of oil and season well. Bake for 30 minutes, until tender. Cool slightly.
  2. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over high heat. Cook lentils, stirring occasionally, for 10 minutes, until crisp and dry. Set aside to cool.
  3. Peel beetroot and cut into thick wedges. Arrange watercress on a platter, top with carrots and beetroot wedges. Crumble over goats cheese, drizzle over remaining oil and top with crisp lentils and pepita seeds.

Serve with the Steggles Festive Family Roast.

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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Sep 26, 2017
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