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Smoky roasted beetroot and lentil salad

Serves: 4
Prep: 15
Cook: 25

    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)

    Method

    1. Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with parchment paper.

    2. In a large bowl, combine the beetroot wedges, carrot chunks, olive oil and smoked paprika. Toss until the vegetables are evenly coated.

    3. 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.

    4. In a small bowl, whisk together the yoghurt, tahini, lemon juice and garlic to make the dressing. Season to taste.

    5. 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.

    6. To serve, divide the salad among plates. Top with crumbled feta, fresh dill sprigs and toasted nuts, if desired.

    Tips

    • Double the recipe and store leftovers in an airtight container in the refrigerator. The salad can be enjoyed the next day as a cold salad or reheated.
    • Save money by customising the salad using vegetables and greens you have in your fridge or produce that’s in season. Cherry tomatoes or baby spinach are tasty swaps.

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