4 (about 400g) beetroots, peeled, cut into thin wedges
1 bunch baby Wilcox carrots, trimmed, peeled, halved lengthwise if large
160g (3/4 cup) French green lentils
1L (4 cups) water
1/2 red onion, finely chopped
1 tbs balsamic vinegar
2 tsp olive oil
45g (1/4 cup) pepitas, lightly toasted
2 tbs chopped fresh mint
2 tbs chopped fresh continental parsley
Directions
Step 1 Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Place beetroot and carrots in a single layer on the tray. Spray with olive oil and season with pepper. Roast for 40 minutes or until golden and tender.
Step 2 Meanwhile, place the lentils and water in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender. Drain well.
Step 3 Place the lentils, onion, vinegar and oil in a bowl. Gently stir to combine. Set aside for 5 minutes.
Step 4 Add the beetroot, carrot, pepitas, mint and parsley to the lentil mixture. Season with pepper. Toss to combine.
