Warm Beetroot & Lentil Salad

🛒 Ingredients

• #Salad Base;
• 3–4 medium beetroots — peeled, cut into wedges or chunks
• 1 cup dry green or Puy lentils — rinsed
• 3 cups water or vegetable stock
• 1 small red onion — finely diced or thinly sliced
• 2 cups fresh rocket (arugula) — washed and dried
• 150 g vegan feta cheese — cubed
• Fresh parsley or thyme — chopped, for garnish
• #Balsamic Vinaigrette;
• 3 tbsp extra-virgin olive oil.. 2 tbsp balsamic vinegar
• 1 tsp maple syrup.. 1 tsp Dijon mustard
• 1 small clove garlic — minced.. ½ tsp sea salt.. ¼ tsp black pepper

👩‍🍳 Instructions

1. 1

   Roast the beetroot: Preheat oven to 200°C (400°F). Toss beetroot wedges with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast 30–40 minutes until tender and caramelised at the edges.

2. 2

   Cook the lentils: While beetroot roasts, place lentils and water/stock in a saucepan. Bring to boil, then reduce heat and simmer 20–25 minutes until tender but still holding their shape — do not overcook! Drain any excess water.

3. 3

   Make the dressing: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth and emulsified. Taste and adjust balance — add more vinegar for tang, or a pinch more syrup if too sharp.

4. 4

   Warm the salad base: While lentils and beetroot are still warm, toss them together in a large bowl with the red onion. Pour about two-thirds of the dressing over and mix gently — the warmth lets the flavours absorb beautifully.

5. 5

   Assemble & serve: Fold in most of the rocket, then arrange on plates. Top with remaining rocket, cubes of vegan feta, and roasted beetroot. Drizzle with the rest of the dressing. Garnish with fresh herbs and a final crack of black pepper. Serve warm!