A delicious wintry salad that’s easy to make
Prep | less than 5 mins
Cook | 20 mins
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 30 minute meal
INGREDIENTS
500g cooked beetroot, cut into wedges
2tbsp red wine vinegar
1tbsp, extra virgin olive oil
400g tin cooked green lentils
Large handful of flat-leaf parsley, rough-chopped
Salt and freshly ground black pepper
100g vegan feta, crumbled
METHOD
Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add 1tbsp red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the lentils. Drain them then add to the roasting tin along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the feta. Serve warm. Absolutely delicious! Enjoy x
Copyright (c) misterrands.com
@misterrands 