beetroot salad with lentils + dukkah

Updated: Jun 7



prep time: 15 minutes

cook time: 40 minutes



Ingredients


7 beetroot, peeled and chopped into inch pieces

3 tbsp dukkah

1/4 cup hazelnuts, toasted + chopped

1/4 cup mint, chopped

1/4 cup parsley, chopped

200g cooked brown lentils

200g persian feta

olive oil, drizzle

salt + pepper to taste


Vinaigrette


3 tbsp olive oil

3 tbsp red wine vinegar

1 tsp honey

1/2 lemon, juiced



Method


Preheat oven to 190 degrees


Toss beetroot through oil, salt and pepper then transfer to a lined baking tray and roast for 35-40 minutes


Whisk together vinaigrette ingredients and set aside


Allow beetroot to cool before transferring to a serving bowl and tossing through herbs, lentils, toasted hazelnuts and persian feta


Sprinkle with dukkah, sea salt and drizzle with vinaigrette prior to serving