Roasted Beetroot and Lentil Salad
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 5
Soak lentils for 1 hour.
Step 2 of 5
Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins
Step 3 of 5
Add 2 cubes of MAGGI® Chicken Bouillon, 4 cups of beetroot juice and 1 rosemary stem. Leave to simmer for 20 mins and cover with the lid.
Step 4 of 5
Garnish with green onions and drizzle olive oil.
Step 5 of 5
Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.