Ingredients (serves 4)
4 medium-large beetroots, leave skin on
1 cup of brown or black lentils
½ of a fennel bulb, thinly sliced
Seeds from 1 pomegranate (or thinly sliced pear when pomegranates aren't in season)
2 large handfuls of greens – either rocket, baby spinach, thinly sliced kale or the beetroot greens from the bunch
½ bunch of loosely chopped flat parsley leaves
50g of crumbled feta if desired
3 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
Preheat oven to 180 degrees (fan forced).
Wrap beet bulbs individually in foil and cook for 45-60 minutes or until tender.
Meanwhile, cook lentils in enough boiling water for about 20-25 minutes.
Once lentils are cooked and drained, combine with the fennel, pomegranate seeds, greens and parsley.
When the beetroot has cooled, peel skin and chop into chunks and add to the lentil mix.
Make dressing and gently stir through the dish.
Serve in individual bowls or on a large platter and top with feta if using.
A few notes about this beautiful dish:
- This is a great dish to make at the start of the week and enjoy for lunches.
- Lentils are a great vegetarian meat alternative, providing protein and low GI carbs, therefore leaving you full and satisfied!
- This dish is gluten free for those requiring a gluten free diet.
- The plant compounds that make beetroot the beetroot the colour that it is, packs powerful antioxidants.
The different textures help us slow it down, chew thoroughly and take our time to eat.