There
is nothing better than cooked beetroot. After baking fresh beetroot you will
never want to go back to beetroot in a tin/can, as it tastes highly sweetened
and processed in comparison. Fresh beetroot does take around 40-45 minutes to cook,
however all the labour it requires is turning the oven on. I was unable to eat
this entire salad (as my meat-loving boyfriend did not want to help) therefore I
used the leftovers to make beetroot dip – blog post up tomorrow!
INGREDIENTS
- 2 large beetroots, peeled & cut in half
- 1/3 cup of fresh chives & fresh parsley, finely chopped
- 1 x 400g tin of brown lentils (or fresh), drained and rinsed
- 2 handfuls of mixed lettuce leaves, washed
- lemon juice
COOKING
1. Preheat fan-forced oven to 200 degrees celsius. Peel and cut beetroots in half and wrap halves in foil. Cook for 40-45 minutes or until beetroot is tender (that is, you can slice the beetroot with a knife easily). Remove from oven and leave to cool for 5-10 minutes, then slice beetroot into thin slices or wedges.
2. Place lettuce, lentils, herbs and beetroot in a large serving bowl and toss. Drizzle fresh lemon juice on top and serve.
Serves / 4
Total Preparation time / 12 minutes
Total Cooking time / 55 minutes maximum
x E
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