Roasted Beet and Vegetable Salad
Enjoy a vibrant Roasted Beet and Vegetable Salad with roasted butternut squash, carrots, parsnips, and earthy beets, tossed with lentils...
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 farmacycounter.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Baking sheet
- Oven
- Fork
- Mason jar
- Can opener
- Colander
- Garlic press
- Measuring cup
- Measuring spoon
Ingredients
- 1 medium butternut squash, peeled, seeded and diced into 1/2 inch pieces
- 2 carrots, peeled and diced into 1/2 inch pieces
- 2 parsnips, peeled and diced into 1/2 inch pieces
- 3 small beets, peeled and diced into 1/2 inch pieces
- 2 Tbs olive oil
- 1 tsp thyme, dried
- 1 tsp rosemary, dried
- 1 1/2 cup lentils, canned, drained and rinsed
- 2 cloves garlic, smashed and peeled
- 1/4 cup parsley, chopped
- 6 scallions, chopped
- salt
- black pepper
- 1/4 cup sherry vinegar
- 2 tsp Dijon mustard
- 1/2 cup olive oil
- salt, to taste
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