Roasted Beetroot & Puy Lentil Salad

Sweet roasted beetroot is paired with earthy Puy Lentils, fragrant thyme and soft onions in this simple yet nourishing salad. High in plant protein and packed with flavour, it's equally delicious served warm or at room temperature.

 


Written by Michelle
30 minutes Serves 2 Beginner
Roasted Beetroot & Puy Lentil Salad
Ingredients
  • 250g beetroot, peeled and cut into chunks
  • 1 tbsp olive oil
  • 1 medium onion, halved and sliced
  • 1 pouch Merchant Gourmet Puy Lentils
  • 300ml vegetable stock
  • Few sprigs fresh thyme, plus extra leaves to serve
  • ½ lemon, juiced
  • Salt and black pepper

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Puy Lentils
Puy Lentils
250G
  1. Preheat the oven to 200°C.
  2. Place the beetroot on a baking tray, drizzle with a little olive oil and roast for 25–30 minutes until tender and lightly caramelised.
  3. Meanwhile, heat the remaining olive oil in a frying pan over a medium heat.
  4. Add the onion and cook gently until softened.
  5. Add the thyme sprigs and vegetable stock and simmer for a couple of minutes.
  6. Stir through the Merchant Gourmet Puy Lentils and the roasted beetroot.
  7. Warm everything through, then remove from the heat.
  8. Finish with the lemon juice, extra thyme leaves and a little black pepper before serving.

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