Healthier Beetroot, Carrot & Lentil Salad

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11 Ingredients

Number of servings

4

3 medium (about 100g each) beetroot, trimmed
2 bunches Dutch carrots, trimmed, scrubbed
1tablespoons honey
1/4 cup Woolworths natural almonds
1 cup Woolworths medium-grain brown rice
1/2 cup Greek-style natural yoghurt
1/4 cup apple cider vinegar
1/4 punnet dill, chopped
800grams Woolworths no-added-salt lentils, drained, rinsed
120grams Woolworths baby spinach leaves
1/4 bunch mint, leaves picked, large leaves coarsely torn

Description

Treat yourself with a salad packed with spring vegetables and lentils that will fill you up without weighing you down. With its vibrant colours and textures, this dish is a feast for the eyes and the palate, offering a delightful balance of sweet, earthy, and tangy flavours in every bite.

Prep tip:

To check beetroot is tender, pierce with a skewer. If they’re still a bit firm, cook for a further 10-15 minutes.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Wrap each beetroot individually in foil to enclose. Place on a baking tray. Line a separate large baking tray with baking paper. Arrange carrots in a single layer. Drizzle with 2 tsp honey. Line a small 12x15cm baking dish with baking paper. Spread almonds over the base of the dish. Drizzle with the remaining honey. Place beetroot, carrots and almonds in the oven. Bake for 15 minutes. Remove almonds. Stir to coat. Set aside to cool. Turn carrots over. Bake carrots and beetroot for a further 25 minutes or until tender. While the beetroot is still warm, use the foil to help remove the skin. Slice beetroot.

Step 2 of 4

Meanwhile, cook rice following packet instructions. Set aside to cool slightly.

Step 3 of 4

Coarsely slice almonds lengthways. Combine yoghurt, vinegar and dill in a bowl. Season.

Step 4 of 4

Toss lentils, spinach and half of the mint in a large bowl. Divide rice among serving plates. Top with lentil mixture, beetroot and carrots. Scatter with almonds and remaining mint. Drizzle with dressing.