Roast Carrot, Beetroot & Lentil Salad
Recipe by Chef Tom Walton for Delcado Avocados Elevate your summer gatherings with this bright, fresh and seasonal salad.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Colander
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 4 small beetroots, ends trimmed and washed
- 2 bunches of baby carrots, tops trimmed and washed
- ¼ cup olive oil
- 400g can lentils, rinsed and drained
- 100-150g rocket, washed
- 50g goat’s cheese
- 1 tbsp pumpkin seeds
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