Print Options:

Roasted beetroot, lentil and pickled chilli salad

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

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.

 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
1

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

2

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

3

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

4

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

5

Finish with the final drizzle and garnish of chopped mint.

Nutrition Facts

0 servings

Serving size