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Lentil, Beetroot & Orange Salad

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Cooking

Step 1 of 4

1 of 4

Wrap beetroot with oil and salt and roast at 190°C for 45 to 70 minutes until tender. Cool, peel and cut into wedges.

Suggested from the step’s words, “45 to 70 minutes”. Check it at 45 min; the step allows up to 1 h 10 min.
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What you are cooking with
  • 180 g Dry green lentils
  • 600 ml Water
  • 500 g Beetroot, scrubbed
  • 200 g Orange segments
  • 80 g Rocket
  • 30 g Walnuts
  • 120 ml Citrus & Dijon Vinaigrette
  • 15 ml Olive oil
  • 2 g Salt
The whole method