Warm Roast Beetroot, Asparagus & Lentil Salad is a wholesome, delicious, earthy dish that makes for the perfect meal all on its own. This salad is a personal favourite in our household, on rotation through out the year. Perfectly complete served on its own, but also makes a great dinner party accompaniment too. Full of texture and colour and loaded  nutrients……..Delicious and healthy!!!!

  45 min           4 Main Serves          $

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Warm Roast Beetroot, Asparagus & Lentil Salad

  • 2 large fresh beetroots, washed, and cubed
  • 2 bunches of fresh asparagus
  • 420 gram can of brown lentils, rinsed and drained well
  • 1/2 red onion, finely sliced
  • 1/2 bunch of fresh basil, torn
  • 4 sprigs of fresh thyme, leaves removed from stems
  • 1/2 cup of dry roasted pecans
  • 120 grams of goats cheese
  • 150 grams of mixed baby greens salad mix
  • 2 pinches of seal salt
  • 2 pinches of ground black pepper
  • 3 tblsp. olive oil

Preheat oven to 180°C. On a baking tray spread the cubes of beetroot and drizzle with 2 tbsp. of olive oil and sprinkle with a pinch of salt and pepper. Roast in the oven for approximately 25 – 30 minutes or until the beetroot is tender and golden. Take out of the oven and put aside to cool slightly.

In the meantime on another baking tray place the asparagus spears and drizzle with 1 tbsp. of olive oil and a pinch of salt and pepper. Roast in the oven for approximately 7 – 10 minutes, or until the spears are slightly golden but still slightly crisp (you do not want to over cook them until they are soft).

In a small fry pan toast the pecans for approximately 3 minutes. This helps to freshen them up and bring out their nutty taste.

To assemble the salad: On a large platter place the salad greens follow by sprinkling the brown lentils and the red onion slices over the greens. Place the cubed beetroot and asparagus spears and then sprinkle the basil and thyme over the salad. Finish by scattering the roasted pecans and pieces of goats cheese.

Note: I find that dressing this salad is not necessary as there are remnants of olive oil on the vegetables which help to coat the salad. But if you do like your salads well dressed, I can suggest a drizzle of good olive oil and a squeeze of fresh lemon juice.

Bon appétit x