INGREDIENTS
- 400g brown lentils, rinsed
- 250g pack of Love Beets
- 1 tbsp olive oil
- 1 tsp salt
- 2 navel oranges, peeled and segmented
- ¼ cup hazelnuts, roasted
- 1 bunch watercress
- ½ cup olive oil (dressing)
- 1 tbsp red wine vinegar (dressing)
- 1 tbsp honey (dressing)
- Juice of half lemon (dressing)
- Salt and pepper (dressing)
DIRECTIONS
- Cut the Love Beets into wedges and spread them on a baking tray. Drizzle with oil and salt. Roast in the oven for 25-30 minutes. Remove from oven and set aside to cool.
- In a bowl, combine the lentils, roasted beets, orange segments and toasted hazelnuts. Rip the stalks off the watercress and mix through the salad.
- In a small bowl, whisk all of the ingredients for the dressing together until combined. Pour over the salad and lightly toss to coat all ingredients
- Serve as is, or on the side of grilled fish or chicken!