Roasted beetroot, broccoli and lentil salad
During the winter months we need to strengthen our immune system so it’s particularly important to eat nutrient-rich food. This roasted beetroot, broccoli and lentil salad fits this requirement, and it’s delicious too! You can serve it as a side dish too – it goes well with grilled chicken, lamb or pork chops!
Ingredients
Method
- Preheat the oven to 220°C.
- Rub the skin of beetroot using the rough side of a new washing-up sponge and cut off the roots (but do not peel).
- In a bowl, mix the oil with the juice of 1 lemon. Sprinkle the rosemary leaves and garlic on top, then season with salt and pepper.
- Add the beetroot (whole), cover with the marinade, then put them in a roasting pan. Pour over any leftover marinade.
- Bake in the oven until tender, for about 30- 40 minutes, turning over a couple of times.
- Cook the lentils in boiling water until tender, then drain.
- Steam the broccoli over the lentils in a bamboo basket (or cook in another saucepan) for a few minutes.
- Add the broccoli to the beets for the last 10 minutes of baking, basted with the juices.
- Transfer the roasted vegetables and juices to a serving dish. Cut the beets into wedges then add the lentils and toss well.
- Drizzle with some olive oil and lemon juice. Season with salt to taste and pepper. Serve it warm or at room temperature.