Smoky roasted beetroot and lentil salad
Prep
15 min
Cook
25 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
25 min
Serves
4
Skill
Drizzled in yoghurt dressing with bites of zesty orange, roasted vegetables and fresh herbs, this mouth-watering salad is a tasty dinner that will help keep you full thanks to protein-rich lentils. It is also high in iron which helps support regular cognitive function.
Ingredients
- 500g beetroot, washed and cut into wedges
- 2 large carrots, washed and cut into chunks
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 x 400g can lentils, rinsed and drained.
- 2 oranges, segmented
- 2 tbsp fresh dill, chopped
- 2 cups rocket
Yoghurt tahini dressings:
- 1/4 cup low fat Greek yoghurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
Garnish:
- Fresh dill sprigs
- 80g feta, crumbled
- Toasted nuts, such as almonds or pecans (optional)
Nutrition per serving
1410 kJ
energy kj
14 g
protein
4 g
saturated fat
14.7 g
dietary fibre
33 g
carbohydrate
24 g
sugars
557 mg
sodium
Method
- Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with parchment paper.
- In a large bowl, combine the beetroot wedges, carrot chunks, olive oil and smoked paprika. Toss until the vegetables are evenly coated.
- Transfer the seasoned beetroot and carrots to the prepared baking tray and spread them out in a single layer. Roast in the preheated oven for about 25 minutes or until the vegetables are tender and slightly caramelised. Remove from the oven and set aside to cool.
- In a small bowl, whisk together the yoghurt, tahini, lemon juice and garlic to make the dressing. Season to taste.
- In a large salad bowl, combine the roasted beetroot and carrots, lentils, orange segments, dill and rocket. Drizzle the yoghurt tahini dressing over the salad and toss gently to combine.
- To serve, divide the salad among plates. Top with crumbled feta, fresh dill sprigs and toasted nuts, if desired.
- 500g beetroot, washed and cut into wedges
- 2 large carrots, washed and cut into chunks
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 x 400g can lentils, rinsed and drained.
- 2 oranges, segmented
- 2 tbsp fresh dill, chopped
- 2 cups rocket
Yoghurt tahini dressings:
- 1/4 cup low fat Greek yoghurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
Garnish:
- Fresh dill sprigs
- 80g feta, crumbled
- Toasted nuts, such as almonds or pecans (optional)
Nutrition per serving
1410 kJ
energy kj
14 g
protein
4 g
saturated fat
14.7 g
dietary fibre
33 g
carbohydrate
24 g
sugars
557 mg
sodium
- Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with parchment paper.
- In a large bowl, combine the beetroot wedges, carrot chunks, olive oil and smoked paprika. Toss until the vegetables are evenly coated.
- Transfer the seasoned beetroot and carrots to the prepared baking tray and spread them out in a single layer. Roast in the preheated oven for about 25 minutes or until the vegetables are tender and slightly caramelised. Remove from the oven and set aside to cool.
- In a small bowl, whisk together the yoghurt, tahini, lemon juice and garlic to make the dressing. Season to taste.
- In a large salad bowl, combine the roasted beetroot and carrots, lentils, orange segments, dill and rocket. Drizzle the yoghurt tahini dressing over the salad and toss gently to combine.
- To serve, divide the salad among plates. Top with crumbled feta, fresh dill sprigs and toasted nuts, if desired.