Roasted Beetroot, Carrot, Lentil and Cumin Seed Salad

Name: Roasted Beetroot, Carrot, Lentil and Cumin Seed Salad
Yield: Serves 2
Ingredients: bag of salad leaves, e.g. rocket or watercress; salt and black pepper; 3 medium carrots (about 300–350 g), peeled and cut into quarters lengthways; 100 g Puy lentils (or other small green lentils); 1 tsp cumin seeds; 5–6 tbsp olive oil; 2 tbsp freshly squeezed lemon juice, or to taste; 2 medium beetroot (about 300–350 g), scrubbed well

Preparation info

Serves
2

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Cooked lentils are useful for throwing together a quick salad. This one would also work with other root veg, such as parsnips or celeriac (for how to roast).

Ingredients

2 medium beetroot (about 300–350 g), scrubbed well
3 medium carrots (about 300–350

Gluten-free
Vegan

Method

Heat the oven to 190°C/Gas 5.

Wrap the beetroot in foil and roast it in the hot oven – this may take an hour or more, depending on their size. When you can easily insert and remove a knife, they are cooked.

About half an hour be