Beetroot, lentil, rocket & bocconcini salad. Vegan!

This salad looks amazing, is super yummy and full of goodness.

Salad of baked beets, arugula, cheese and nuts

Ingredients 

6 fresh beetroots (washed cut into cubes)

1 400g can of lentils

Bunch of rocket leaves (washed)

1/3 cup coconut cream

1/3 cup balsamic vinegar

1/2 cup olive oil

1 bunch dill (leaves only, finely chopped)

The juice of 1 lemon

1 cup walnuts (chopped)

Damona Divine Cow, dairy free bocconcini

Himalayan salt and black pepper

 

Method

Preheat oven to 170c

Rinse lentils then soak in a bowl for a few minutes, rinse and drain.

Combine the oil and vinegar. Toss oil mixture through the beetroot and arrange on baking tray. Season with salt and freshly ground pepper. Roast in the oven for around 35min until cooked, test to see if fork can pierce the beetroot. Once cooked remove from over and allow to cool.

Mix the dill with coconut cream and lemon juice.

Arrange beetroot, rocket and lentils in a bowl or platter. Toss through dressing. Sprinkle with walnuts and bocconcini.

 

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