I love getting a local fruit and veggie box every week. We have been eating more in season and trying more interesting ingredients.
Our last box had beetroot, red onions, purple carrots and rocket so I made a beautiful warm Autumn salad with them. It was so delicious I thought I would share it with all of you!
The salad will feed about four to six people as a side or two to three as a meal.
Warm Beetroot and Purple Carrot Salad
Vegetarian, gluten free, nut free, egg free
What you need:
3 small beetroot, peeled and cut into thick wedges
2 purple carrots, peeled and cut into thick batons
2 small red onions, peeled and cut into thick wedges
1/2 cup cooked French lentils
100g soft feta cheese
1 cup spinach
2 cups rocket
1 tablespoon olive oil
1 tablespoon orange juice
1/2 tablespoon apple cider vinegar
1/2 teaspoon seed mustard
finely grated rind of half an orange
1/2 small garlic clove, grated
pink salt and pepper
How to do it:
Pop the beetroot, carrot and onion into a large baking dish. Add a good drizzle of olive oil and salt and pepper. Roast in a hot oven – 200°C for 30-40mins or until cooked through. Don’t let the onion break up into small pieces, or it will burn!
Wash spinach and rocket and spread out on a platter.
Arrange the warm vegetables, lentils and feta on top.
Make the dressing by putting all the dressing ingredients in a small jar and shaking well.
Drizzle the dressing over the top of the salad evenly.
Now that I have a vegan and vegetarian in the house, I have started bulk cooking legumes again. It’s so easy to do – just soak them overnight and then cook the next day and freeze in glass jars! You can even cook them in the slow cooker.
Do you cook warm salads? What are your favourite combinations?