Roasted Carrot and Beetroot Salad
Delicious roasted vegetable salad with lentils and watercress, and a honey lemon dressing. Perfect as a vegetarian main course or a side dish.
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Ingredients
- 500 grams baby carrots
- 6 raw beetroot
- 2 tablespoons olive oil
- 1 tablespoon runny honey
- 2 tablespoons lemon juice
- 250 grams ready to eat lentils
- 100 grams watercress
- 75 grams goats cheese
Instructions
- Preheat the oven to 200 degrees celsius.
- Trim the ends off the carrots and place in a large baking dish. Cut the top and tail off each beetroot and slice them into wedges (no need to peel). Add these to the dish along with half of the olive oil. Season with salt and pepper, then bake in the oven for 45-50 minutes, until soft.
- To make the dressing, mix the remaining olive oil with the honey and lemon juice. Season with salt and pepper.
- Towards the end of the cooking time, heat your lentils - either on the hob or in the microwave. Allow to cool for a few minutes, then place in a large bowl and mix with the watercress and cooked carrots and beetroot.
- To serve, share out the salad between bowls and top with a few blobs of goats cheese and a drizzle of dressing. Enjoy!
Video
Nutrition Facts
Roasted Carrot and Beetroot Salad
Amount per Serving
Calories
301
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
9
mg
3
%
Sodium
274
mg
12
%
Potassium
1025
mg
29
%
Carbohydrates
40
g
13
%
Fiber
12
g
50
%
Sugar
20
g
22
%
Protein
13
g
26
%
Vitamin A
18275
IU
366
%
Vitamin C
24
mg
29
%
Calcium
129
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- To make this salad vegan, switch the honey for maple syrup and omit the cheese (or use a crumbly vegan cheese).
- This salad can be eaten hot or cold. Store leftovers in the fridge and eat within 2 days.
