Warm Roast Beetroot Salad

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Serves 4

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Ingredients

  • Bunch of beetroot, washed and cut into chunks
  • 2 carrots, washed and cut into chunks
  • 2 red onions, peeled and cut into chunks.
  • 2 cloves of garlic
  • 6 tbsp olive oil
  • 250g puy lentils
  • 500ml vegetable or chicken stock
  • 400g pancetta cubes
  • 2 tsp mustard (check ingredients)
  • Juice of 1 lemon
  • 120g rocket

Method

  1. Preheat the oven to 180ºC / 160ºC fan / Gas mark 4.
  2. Put the beetroot, carrots, onions and garlic in a roasting tin.
  3. Pour over 2 tbsp of olive oil and mix to coat the vegetables.
  4. Cook for 50 - 60 minutes until the vegetables are cooked.
  5. Place the lentils in a saucepan and cover with the stock.
  6. Bring to the boil and then reduce the heat and simmer for about 20 minutes until the lentils are soft.
  7. Add a little extra water if there is no liquid in the pan while the lentils are cooking.
  8. Heat a frying pan and cook the pancetta, without oil, until it is browned and starting to get crispy.
  9. Remove the gloves of garlic from the roast vegetables and place in a small bowl.
  10. Squish with a fork or spoon and blend with the remaining oil, mustard and lemon juice to make a dressing.
  11. In a large bowl gently mix the vegetables, the rocket and the dressing.
  12. Serve immediately.

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