Beetroot, roasted in the oven… the flavour is really great. And combined with lentils, carrot, fresh herbs, almonds and a mint-safron dressing, I can guarantee you, this is a true treat!
I am really into golden (yellow) beetroot at the moment. The looks are great and the flavour really goes well with more middle eastern type of dishes. The combination with using the oven to roast them is a big hit for me. I love using my oven. It might take a bit long, but the oven does all the work for you, how great is that!
When my husband tasted one, he told me that he really liked these potatoes… Yes, how great is that… next time I will serve these little babies instead of potatoes… veggies are the way to go!
lentil salad with roasted golden beetroot
nutritious salad with cooked lentils, roasted beetroot and carrot, almonds, parsley and a mint-safron dressing
Ingredients
- 350 gr golden beetroot (yellow)
- 125 gr carrot
- 1 tbsp olive oil
- 240 gr dupuis lentils precooked
- 40 gr almonds
- 4 sprigs flat leaf parsley
- 2 pinches pepper
- 2 pinches salt
dressing
- 5 tbsp greek yoghurt
- 1 tsp lemon juice
- 1 pinch saffron threads
- 1/2 tsp dried mint
- 1/8 tsp caraway seeds
- 1/8 tsp cumin seeds
- 1/8 tsp coriander seeds
- 1 pinch pepper
- 1 pinch salt
Instructions
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preheat the oven to 180 degrees Celcius (fan-mode)
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wash the beetroot and cut in 8 (4 if you have small ones), wash the carrots and cut in 4 lengthwise (or 2 in you have thin ones). Mix with 1 tbsp of olive oil, a pinch of pepper and a pinch of salt. Prepare a backing tray with parchment baking paper, spread out the vegetables and put in the oven for 35 to 45 minutes, or until soft and crispy. You might want to turn them around half way
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if you use dried lentils, then boil 120 grams for 15 to 20 minutes. Make sure they still have a good bite
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roughly chop the almonds and roast them in a non-stick skillet until golden brown
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roughly chop the parsley
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take the vegetables from the oven and let them cool down a little bit
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mix the lentils with the vegetables, almonds and parsley. Season with pepper and salt to your own taste. Add the dressing on top
dressing
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roast the caraway, cumin and coriander seeds until they start to smell. Then grind them using a pestle & mortar
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soak the saffron in 1 tablespoon of boiling water
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mix the yoghurt with the lemon juice and dried mint. Add the spices and saffron ones ready. Season to your own taste with pepper and salt
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