Name: Roasted beetroot, lentil and pickled chilli salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 200 g Beetroot, peeled, tossed in olive oil, seasoned and roasted at 200c for approx. 30 mins; 400 g Cooked brown/green lentils, a tin or packet is fine to use; 4 Spring onions, cut into pieces about 2cm, greens and whites; 75 g Sliced pickled chillies of choice; Small handful of chopped mint; 6 tbsp Extra virgin olive oil; 2 tbsp White wine vinegar; 1 tsp Dijon mustard; 1 tsp Mint sauce; 1 Garlic clove crushed; Pinch of chilli flakes; Salt and pepper

DifficultyBeginner

It's autumn so it's time to celebrate bold seasonal flavours with this roasted beetroot, lentil and pickled chilli salad. Sweet roasted beetroot pairs beautifully with earthy lentils and sharp, zesty chillies for a refreshing, satisfying bowl that’s ideal for quick weeknight meals. lunches or even as a side for meats and fish.

Prep Time10 minsCook Time30 minsTotal Time40 mins

200 g Beetroot, peeled, tossed in olive oil, seasoned and roasted at 200c for approx. 30 mins

400 g Cooked brown/green lentils, a tin or packet is fine to use

4 Spring onions, cut into pieces about 2cm, greens and whites

75 g Sliced pickled chillies of choice

Small handful of chopped mint

Dressing

6 tbsp Extra virgin olive oil

2 tbsp White wine vinegar

1 tsp Dijon mustard

1 tsp Mint sauce

1 Garlic clove crushed

Pinch of chilli flakes

Salt and pepper

Put all your dressing ingredients in a jar and shake vigorously until very well combined, check it's seasoned to your liking.

Add the beetroot, lentils, spring onions and chillies to a bowl and stir together.

Toss in most of the dressing, saving some for a final drizzle on top.

Toss through most of the chopped mint, save some for garnish.

Finish with the final drizzle and garnish of chopped mint.

CategoryDried pulses, Mains, Pickles, Salads, Seasonal, Sides, Spicy, Vegan, Vegetarian

Ingredients