Roasted beetroot with puy lentils and kale


1. Preheat oven to 200 degrees. Cut each beetroot into quarters and arrange them on the medium baking tray, add olive oil and season with salt. Roast for 20-25 minutes until soft.
2. In the large bowl add pre-cooked puy lentils, alfalfa sprouts, cooked soya beans and squeezed lime. Mix all ingredients well.
3. Arrange salad on the medium plate with roasted beetroot on the side. Top the beetroot with blue cheese.


Olive 1 tbsp
Fresh 1
Blue 30
Soya Beans 50
Organic Curly 50
Alfalfa 50
Puy Lentils 250
Medium Raw 4

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