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Roasted Beetroot, Lentil & Dill Salad

Prep time: 10 minutes
Cook time: 2 hours
Serves: 4 - 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 2 hours
- Total time: 2 hours 10 minutes
- Serves: 4 - 6 People
Ingredients
- 2 kg Beetroot
- 2 tins Lentils
- 1 bunch Dill
- Juice of 2 lemons
- Olive oil
- Salt
- Pepper
Method
- 1)
Sit each beetroot individually on a sheet of foil and cover with some olive oil, salt and pepper and wrap them up and pop them into the oven on a wire rack for 2hrs until soft.
- 2)
Bring them out and set them aside to cool.
- 3)
Once cooled, peel your beetroots with a knife by cutting the top and bottom off the beetroot then slipping the skin off with a knife and discard.
- 4)
Dice the beetroots and place into your favourite salad bowl with a bunch of finely chopped dill and two tins of drained lentils.
- 5)
Season generously with salt and pepper and add the juice of 2 lemons, a good lug of olive oil and toss it together.