Roasted Beetroot, Lentil & Dill Salad

Prep time: 10 minutes

Cook time: 2 hours

Serves: 4 - 6 People

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  • Prep time: 10 minutes
  • Cook time: 2 hours
  • Total time: 2 hours 10 minutes
  • Serves: 4 - 6 People


  • 2 kg Beetroot
  • 2 tins Lentils
  • 1 bunch Dill
  • Juice of 2 lemons
  • Olive oil
  • Salt
  • Pepper


  • 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.

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