date:Aug 20, 2014
Ingredients
4 (about 400g) beetroots, peeled, cut into thin wedges
1 bunch baby carrots, trimmed, peeled, halved lengthwise if large
160g (3/4 cup) French green lentils
1L (4 cups) water
1/2 red onion, finely chopped
1 tbs balsamic vinegar
2 tsp olive oil
45g (1/4 cup) pepitas, lightly toasted
2 tbs chopped fresh mint
2 tbs chopped fresh continental parsley
Method
Step 1
Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Place beetroot and car