Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Packed with fibre, plant-based protein, and antioxidants, this colourful salad is perfect for supporting digestion and boosting immune health during winter. Beetroot adds natural sweetness and is a great source of folate. Approx. 350 calories per portion, 15g protein, 10g fat, 50g carbs.
Ingredients:
2 tbsp olive oil
2 carrots, cut into batons
1 beetroot, peeled and cubed
1 parsnip, cut into batons
1 red onion, cut into wedges
250g cooked green lentils (tinned or pre-cooked)
50g walnuts, roughly chopped
2 tbsp balsamic vinegar
Salt and pepper, to taste
Method:
Preheat the oven to 200°C (fan 180°C). Toss the carrots, beetroot, parsnip, and red onion with olive oil, salt, and pepper. Spread on a baking tray and roast for 30-35 minutes until tender and slightly caramelised.
In a large bowl, combine the roasted vegetables with the lentils and walnuts. Drizzle with balsamic vinegar and toss gently to mix.
Serve warm or at room temperature.
If you enjoyed making this recipe or added your own creative twist, I’d love to hear about it! Leave a comment or share your creation on Instagram and tag me, so I can share it with everyone. Bon appétit! Rosy x
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