Roasted Beetroot & Lentil Salad – Priceless Magazines
Roasted beetroot and lentil salad with orange, herbs, and crème fraîche—virtuously healthy yet sticky-sweet and satisfying. Perfect for a sunny day lunch.
Ingredients
- 1kg Small Detroit Dark Red and Burpees Golden Beetroots, peeled
- 1 Red Onion, peeled
- 1tbsp Honey
- 2tbsp Unfiltered Olive Oil
- 2tbsp Balsamic Vinegar
- Salt and Pepper
- 250g Precooked Beluga Lentils
- 1 Handful of Beet Leaves, finely shredded
- Juice and Rind of 1 Orange
- A Few Sprigs of Mint and Dill
- 100ml Creme Fraiche
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