Roast Beet, Quinoa & Lentil Salad - WellBeing Magazine

Ingredients

• 1/2 cup uncooked green lentils
• 1/2 cup uncooked multi-coloured quinoa
• 6 small fresh beetroot, scrubbed and trimmed
• 1/4 cup roughly chopped mint
• 1/4 cup roughly chopped parsley
• 1/2 cup pecans or walnuts, roughly chopped
• 100g feta or goat's cheese, crumbled
• 1/3 cup roughly chopped dried cranberries
• 1 blood orange, peeled and sliced (keep zest for topping)
• 2 handfuls baby rocket
• 3 tbsp cold-pressed extra-virgin olive oil
• 1-2 tbsp pure maple syrup
• 1/4 tsp cumin
• 1/4 tsp ground coriander
• Juice and zest / lemon
• 1 tsp wholegrain or Dijon mustard
• Pinch sea salt & pepper