COOKED BEETROOT SALAD

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 

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