Lentil, Roast Beetroot And Baby Carrot Salad

Served toasty warm, this colourful, comforting salad combines roasted sweet root vegies with French lentils.

The ingredient of Lentil Roast Beetroot And Baby Carrot Salad

• 4 about 400g beetroots peeled cut into thin wedges
• 1 bunch baby carrots trimmed peeled halved lengthwise if large
• 160g 3 4 cup french green lentils
• 1l 4 cups water
• 1 2 red onion finely chopped
• 1 tbsp balsamic vinegar
• 2 tsp olive oil
• 45g 1 4 cup pepitas lightly toasted
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh continental parsley

The Instruction of lentil roast beetroot and baby carrot salad

• preheat the oven to 200c 180c fan forced line a large baking tray with non stick baking paper place beetroot and carrots in a single layer on the tray spray with olive oil and season with pepper roast for 40 minutes or until golden and tender
• meanwhile place the lentils and water in a large saucepan bring to the boil reduce heat to low simmer for 20 minutes or until just tender drain well
• place the lentils onion vinegar and oil in a bowl gently stir to combine set aside for 5 minutes
• add the beetroot carrot pepitas mint and parsley to the lentil mixture season with pepper toss to combine

Nutritions of Lentil Roast Beetroot And Baby Carrot Salad

fatContent: 243 063 calories
saturatedFatContent: 8 grams fat

carbohydrateContent: 1 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: n a

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