Roast Beet, Quinoa & Lentil Salad

Ingredients

• 1/2 cup uncooked green lentils
• 1/2 cup uncooked multi-coloured quinoa
• 6 small fresh beetroot, scrubbed and trimmed
• 1/4 cup roughly chopped mint
• 1/4 cup roughly chopped parsley
• 1/2 cup pecans or walnuts, roughly chopped
• 100g feta or goat's cheese, crumbled
• 1/3 cup roughly chopped dried cranberries
• 1 blood orange, peeled and sliced (keep zest for topping)
• 2 handfuls baby rocket
• 3 tbsp cold-pressed extra-virgin olive oil
• 1-2 tbsp pure maple syrup
• 1/4 tsp cumin
• 1/4 tsp ground coriander
• Juice and zest / lemon
• 1 tsp wholegrain or Dijon mustard
• Pinch sea salt & pepper

Method

• Preheat oven to 180°C and line a baking tray with baking paper.
• Parboil or steam whole beets then cut into wedges.
• Place beetroot wedges onto a baking tray, drizzle in olive oil and season with sea salt. Bake for 25-30 mins until cooked through and golden.
• Once cooked, remove your beets from oven and set aside to cool.
• Cook lentils and quinoa separately according to packet instructions. Set aside to cool.
• Add all dressing ingredients to a jar and shake well until combined.
• Place lentils and quinoa into a large bowl and add mint, parsley, pistachios and cranberries.
• Pour over the dressing and gently toss.
• Transfer to a serving dish, then add roasted beets and orange slices and top with feta, pecans and orange zest.
• Serve with leftover dressing.
• This salad goes beautifully with roasted chicken or lamb, or oven-baked salmon.
• Tip: Try cooking quinoa in veggie broth for extra flavour.