Roasted beetroot with puy lentils and kale
Ingredients
- 4 medium raw
- 250 puy lentils
- 50 alfalfa
- 50 organic curly
- 50 soya beans
- 30 blue
- 1 fresh
- 1 tbsp olive
- salt
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Roasted beetroot works great in salads but also many other dishes. This earthy vegetable adds lovely texture to any meal and doesn’t take long to prepare
Method
-
1
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.
Comments (0)