Roasted Beetroot, Avocado and Lentil Salad - Sarah Graham Food
Roasted beetroot, avocado, and lentil salad with warm balsamic dressing. Quick and flavorful vegetarian dish perfect for lunch or dinner. Enjoy!
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Cooking tools:
- Kitchen gloves
- Oven
- Stove
- Saucepan
- Baking sheet
- Colander
- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 500g fresh whole beetroot
- 1–2 Tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 x 400g can lentils, drained
- ½ red onion, finely chopped
- two handfuls of baby spinach leaves, rinsed
- 1 Tbsp each chopped fresh mint and parsley (or coriander)
- 75 g feta or goat’s cheese
- salt
- freshly ground black pepper
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
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