Warm Potato, Lentil and Beetroot Salad with zingy Raspberry Dressing
This warm salad is full of fibre and flavour. Perfect on it’s own or pair with chicken, salmon or white fish. You’ll want to make sure you have leftovers!
SERVES
4 people
PREP
Preheat the oven to 160 degrees c.
Cut the baby potatoes into bitesize pieces.
Peel the beetroot and cut into small chunks and place in roasting tin.
Cube the feta cheese
COOK
Mix one tbsp of hemp oil (or similar) and one tbsp of balsamic vinegar together, pour over beetroot and put in the oven to roast.
Meanwhile steam the potatoes for 15-20 minutes until cooked through.
Once the potatoes are cooked add them to the roasting tray with the beetroot, drizzle over a little more oil, turn the oven up to 200 degrees and roast together for a further 10-15 minutes until potatoes start to crisp.
Place the raspberries into blender along with 4 tbsp of extra virgin olive oil, 1/2 tbsp of apple cider vinegar, and a pinch of salt and blend until smooth.
Heat the lentils in a little water on the stovetop.
Once the potatoes and beetroot are done, combine the lentils, potato, beetroot and feta together. Serve and drizzle with the raspberry dressing.
TIPS
White wine vinegar will work instead of apple cider vinegar in the raspberry dressing.
Also delicious cold so makes a great picnic salad.
I recommend using cold pressed virgin oils such as hemp or avocado oil for roasting at temperatures above 160 degrees c.
INGREDIENTS
700g baby potatoes
3 x medium beetroots
2 x tins of green or brown lentils
150g raspberries
300g feta cheese
Hemp oil or similar for roasting
1 tbsp balsamic vinegar
4 tbsp Extra Virgin Olive Oil
1/2 tbsp apple cider vinegar
Cracked black pepper and sea salt
EQUIPMENT
Roasting tray
Pot and colander for steaming
Small pot
Nutribullet or high speed blender