Roasted Beetroot & Lentil Salad Recipe

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This recipe for Roasted Beetroot & Lentil Salad is from The 2015 Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 1 Kg. (2 1/4 lbs) Beetroot, Peeled 1 Red Onion, Peeled 1 tbsp. Honey 2 tbsp. Olive Oil 2 tbsp. Balsamic Vinegar Salt & Pepper 250 g (10 ozs.) Precooked Beluga Lentils 1 Handful of Beet Leaves, Finely Shredded Juice & Rind of 1 Orange Few Sprigs of Mint & Dill 100 ml Crème Fraiche

Directions:	Directions: Cut beetroot and onions into quarters. Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar. Season. Roast in preheated oven 200C/400F or gas mark 6 for 45 minutes or until tender. Spoon the lentils on a plate, arrange beet leaves around them. Top with roasted beetroot, drizzle with orange juice and scatter over herbs and orange rind. Serve with a dollop of crème fraiche and extra oil and vinegar, if required.

Number Of Servings:	Number Of Servings: 4/6

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Roasted Beetroot & Lentil Salad Recipe

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