Salad Of Puy Lentils With Roasted Beetroot | SheerLuxe
The habit of serving lentils with beetroot goes back to Roman times. If a fishy taste appeals, add some fish sauce to the dressing instead of salt. Serve the sa
Ingredients
- 500g of beetroot, peeled and cut into wedges
- 3 tbsp of olive oil
- 3 fresh or dried bay leaves
- 1 sprig of fresh thyme or 1 tsp of dried thyme
- 200g of dried Puy or French green lentils, rinsed & drained
- 2 garlic cloves, peeled but left whole
- 3 tbsp of chopped fresh flat-leaf parsley
- 2 tbsp of chopped fresh mint
- Salt & ground black pepper
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