Roasted Beetroot, Avocado and Lentil Salad

Wherever you are in the world right now, whether it’s listening to the quiet rustle of falling autumn leaves, or heading into full summer as we are in the Southern Hemisphere – when the bush is dry, thirsty and gasping for the rains to come, this is the kind of food that ends in empty plates and happy hearts. It’s beautifully simple, but rich in colour, flavour and texture – and it’s all dressed up with a merry honey and balsamic dressing that I think you’ll love.

Serves 4 | Preparation time 10 minutes | Cooking time 30 minutes (mostly unattended)

WHAT YOU’LL NEED
500g fresh whole beetroot
1–2 Tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
1 x 400g can lentils, drained
½ red onion, finely chopped
two handfuls of baby spinach leaves, rinsed
1 Tbsp each chopped fresh mint and parsley (or coriander)
75 g feta or goat’s cheese
1-2 ripe avocados, roughly chopped
salt and freshly ground black pepper

Warm Balsamic and Honey Dressing
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey

And a view like this:

WHAT TO DO
1. Preheat the oven to 200 °C.

2. Cook the beetroot in a saucepan of salted boiling water until soft and then drain, peel and quarter (if you like, use kitchen gloves for the peeling part to avoid staining your hands pink).

3. Using a large baking tray, toss the beetroot with the olive oil and spices until coated, and then roast on the middle shelf for 15 minutes.

4. Add the baby spinach leaves to a serving platter, then sprinkle over the lentils, add the warm beetroot and red onion. Scatter over the avocado and fresh herbs, and crumble over the cheese

5. Mix together and warm the dressing ingredients in a small saucepan over medium heat, adjust to taste, and drizzle over the salad just before serving.

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