REVIVE Balsamic Lentil & Roasted Beetroot salad

REVIVE Balsamic Lentil & Roasted Beetroot salad

Serves 4 - 6

 
INGREDIENTS
1 cup dry French green (puy) lentils
3 cups boiling water
2 large beetroot
1 red capsicum diced
1 green capsicum diced
½ tsp salt
2 TBSP sweet chilli sauce
¼ cup chopped parsley
 
Method
Combine lentils & water in a pot bring to the boil and simmer for 30 mins. Then drain lentils thoroughly
Dice beetroot into 2 cm chunks, place on oven tray and mix with a dribble of oil over the top.
Bake for 40 mins at 180 degrees Celsius until soft
 
To make dressing
1 TBSP Balsamic vinegar
1 tsp cider vinegar
2 cloves garlic
1 tsp wholegrain mustard
1 tsp honey
Blend all ingredients in a blender, then add to lentils and beetroot , garnish with parsley.