Canadian Maple Roasted Beetroot and Lentil Salad

Shopping list

• 500 g raw beetroot — peeled and cut into wedges

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• 3 tbsp olive oil

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• 200 g Puy lentils

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• 500 ml vegetable stock — vegan

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• 2 tbsp maple syrup

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• 1 tbsp Dijon mustard — ensure vegan

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• 1 tbsp red wine vinegar

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• 1 bunch fresh parsley — chopped

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• 3 piece spring onions — finely sliced

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Toss the beetroot wedges with 1 tablespoon of olive oil and spread on a baking tray. Roast for 35– 40 minutes, turning halfway, until tender and caramelised. Set aside to cool slightly.

3. 3

   Meanwhile, rinse the lentils and place in a saucepan with the vegetable stock. Bring to the boil, then reduce the heat and simmer for 20– 25 minutes until tender. Drain and set aside.

4. 4

   In a small bowl, whisk together the maple syrup, Dijon mustard, red wine vinegar and remaining 2 tablespoons of olive oil to make the dressing.

5. 5

   In a large serving bowl, combine the warm lentils, roasted beetroot, chopped parsley and spring onions.

6. 6

   Drizzle the dressing over the salad and toss gently to coat.

7. 7

   Serve warm or at room temperature.