Warm beetroot and spelt salad with toasted seeds recipe
The beauty of this healthy grain salad recipe is that you can use any hearty root veg you like – carrots or parsnips both work well
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 500g raw beetroot
- 3 tbsp olive oil
- 125g wholewheat sourdough, sliced
- 4 garlic cloves, finely sliced
- 2 sprigs rosemary, leaves finely chopped
- 1 x 200g pack spring greens
- 1 x 250g pouch Merchant Gourmet wholegrain spelt
- ½ x 400g tin green lentils, drained
- 2 tbsp apple cider vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp maple syrup
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