Ingredients
- 500g beetroot, washed and cut into wedges
- 2 large carrots, washed and cut into chunks
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 x 400g can lentils, rinsed and drained.
- 2 oranges, segmented
- 2 tbsp fresh dill, chopped
- 2 cups rocket
Yoghurt tahini dressings:
- 1/4 cup low fat Greek yoghurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
Garnish:
- Fresh dill sprigs
- 80g feta, crumbled
- Toasted nuts, such as almonds or pecans (optional)
- 2 Weet-Bix, crushed (optional)
Method
Step 1
Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with parchment paper.Step 2
In a large bowl, combine the beetroot wedges, carrot chunks, olive oil and smoked paprika. Toss until the vegetables are evenly coated.Step 3
Transfer the seasoned beetroot and carrots to the prepared baking tray and spread them out in a single layer. Roast in the preheated oven for about 25 minutes or until the vegetables are tender and slightly caramelised. Remove from the oven and set aside to cool.Step 4
In a small bowl, whisk together the yoghurt, tahini, lemon juice and garlic to make the dressing. Season to taste.Step 5
In a large salad bowl, combine the roasted beetroot and carrots, lentils, orange segments, dill and rocket. Drizzle the yoghurt tahini dressing over the salad and toss gently to combine.Step 6
To serve, divide the salad among plates. Top with crumbled feta, fresh dill sprigs and toasted nuts and Weet-Bix, if desired.