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–+ servings
up beet salad

Up Beet Salad

Laura Hartsuiker
5 from 1 vote
Recipe Serves 2 people
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Salad
Cuisine Dairy Free, The Plate Model, Wholefoods

Ingredients
  

  • 1 tbsp oil, olive extra virgin
  • 1 tsp cumin, spice
  • ½ tsp pepper
  • 320 g mushroom, portobello cut into 3cm wedges
  • 250 g cherry tomatoes
  • 1 zucchini medium size, sliced thinly lengthways
  • 1 beetroot, fresh medium size, cut into thin wedges
  • 1 capsicum, red cut into 2cm pieces
  • ½ cup lentils, canned drained and rinsed
  • 60 g lettuce, leaves, mixed
  • 2 tbsp coriander, fresh chopped
  • 180 g tuna, canned, in spring water drained, flaked
  • 2 tbsp vinegar, red wine
  • 2 tbsp pine nuts toasted

Instructions
 

  • Preheat oven to 220 degrees celsius and line a large oven tray with baking paper.
  • Combine oil, cumin and pepper in a large bowl, then add mushrooms, zucchini, beetroot and capsicum; toss vegetables to coat. Keep tomatoes aside: put remaining vegetables on the large tray in a single layer.
  • Bake vegetables for 20 minutes.
  • Add tomatoes, bake for a further 10 minutes or until all vegetables are tender and well browned. Cool on trays.
  • Place lentils, roasted vegetables and any roasting juice in a large bowl with salad leaves and coriander; toss gentle to combine.
  • Top salad with tuna, red wine vinegar and pine nuts to serve.
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