MAGGI Recipes: Roasted beetroot and lentil salad وصفات ماجي: طاجن العدس والشمندر

Preheat the oven to 400°F (200°C).

Wrap the beetroot in aluminum foil and roast in the oven for about 45-60 minutes, or until tender.

Once the beetroot is cool, peel and dice them into small cubes.

In a large bowl, combine the cooked lentils, diced beetroot, crumbled feta cheese, chopped red onion, and parsley.

In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.

Pour the dressing over the salad mixture and toss gently to combine.

Taste and adjust seasoning if necessary.

Let the salad sit for about 10 minutes to allow the flavors to meld.

Serve chilled or at room temperature.

Equipment Needed

Spice Level:

Dietary