LENTIL, BEETROOT AND ROCKET SALAD RECIPES by Nathalie Mat
SERVES 2
1⁄2 cup baby beetroot halves
1 Tbsp balsamic vinegar, plus extra for dressing
1 tsp olive oil, plus extra for dressing
2⁄3 cup cooked brown lentils
11⁄2 cups rocket leaves
1. Preheat the oven to 220 °C.
2. Place the baby beetroot in a shallow baking dish and drizzle over the balsamic vinegar and olive oil. Cover with foil and roast for 30 minutes or until soft.
3. Combine the lentils and roasted beetroot, and dress with extra balsamic vinegar and olive oil.
4. Arrange the rocket leaves on a platter and top with the beetroot and lentils.
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