Ingredients
For the roasted beets:
- 5-6 medium beets, peeled and cut into evenly sized wedges (600-700 g)
- 1 tablespoon extra-virgin olive oil
- sea salt and freshly ground pepper
For the salad:
- 1 cup dry black lentils (200 g)
- 3 medium shallots, finely diced
- 50 g diced smoked bacon
- 2 tablespoons chopped flat-leaf parsley
- 25 g toasted walnuts, coarsely chopped
- 1-2 handfuls pomegranate seeds
For the dressing:
- 4 tablespoons extra-virgin olive oil (60 ml)
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup or honey
- sea salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Place the beets onto the tray and toss with the oil and season with salt and pepper. Roast for 25-30 minutes, or until just fork soft.
- Meanwhile, place lentils in a large saucepan, cover with plenty of water and bring to the boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water), then simmer over medium heat for 20-25 minutes (according to package instructions), until al dente. Drain, then transfer to a large serving bowl.
- Heat a small drizzle of oil in a non-stick skillet, over medium heat, add the shallots and bacon and sauté until golden brown. About 5-7 minutes, then add to the bowl with the lentils.
- In a small bowl, mix together the dressing ingredients. Pour the dressing over the lentil mixture and toss to combine. Add the roasted beets, parsley, toasted walnuts, and pomegranate. Toss again to combine.
- Serve warm or at room temperature. Enjoy!
Nutrition
Notes
- I like using a combo of red and yellow beets for this recipe.