Roasted Beetroot, Avocado and Lentil Salad

Ingredients

Cooks in:30 minutes (mostly unattended)        Serves:4

• 500g fresh whole beetroot
• 1–2 Tbsp olive oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 x 400g can lentils, drained
• ½ red onion, finely chopped
• two handfuls of baby spinach leaves, rinsed
• 1 Tbsp each chopped fresh mint and parsley (or coriander)
• 75 g feta or goat’s cheese
• salt and freshly ground black pepper

Warm Balsamic and Honey Dressing

• 1/4 cup olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp honey

What to do

1. Preheat the oven to 200 °C.

2. Cook the beetroot in a saucepan of salted boiling water until soft and then drain, peel and quarter (if you like, use kitchen gloves for the peeling part to avoid staining your hands pink).

3. Using a large baking tray, toss the beetroot with the olive oil and spices until coated, and then roast on the middle shelf for 15 minutes.

4. Add the baby spinach leaves to a serving platter, then sprinkle over the lentils, add the warm beetroot and red onion. Scatter over the fresh herbs and crumble over the cheese.

5. Mix together and warm the dressing ingredients in a small saucepan over medium heat, adjust to taste, and drizzle over the salad just before serving.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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