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Beetroot and Lentil Salad

A warm and hearty beetroot and lentil salad with an avocado basil dressing! 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Vegan
Servings: 2


  • 100 g Beetroots (abut 2 beets
  • 100 g Carrots (about medium sized 2 carrots)
  • 100 g 1/2 cup beluga lentils
  • handfuls of spinach
  • flat-leaf parsley
  • 35 g 1/4 cup pumpkin seeds
  • 1 chioggia beetroot

Avocado Basil Dressing

  • 1 avocado
  • Handful of basil
  • 1 garlic clove, minced
  • 1/2 lemon, juice and zest
  • 2-4 tbsp water
  • 0.5 tbsp olive oil
  • salt & pepper to taste


  • Preheat the oven to 225°C / 200°C fan
  • Wash and scrub the beetroots and carrot. 
  • Cut into evenly sized pieces and mix with a little bit of oil and salt and pepper. 
  • Spread the vegetables on a lined baking tray and bake for around 30 minutes, or until the vegetables are tender. 
  • Whilst the vegetables are roasting, cook the lentils according to packet instructions. 
  • Finely slice the chioggia beetroot on a mandolin or with a sharp knife. Toast the pumpkin seeds. 
  • Make the avocado basil dressing by combining all ingredients in a blender and blend until smooth. Add water until desired consistency. 
  • Assemble the salad by mixing spinach, flat-leaf parsley, roasted veg, cooked lentils, raw sliced beetroots and pumpkin seeds. Serve it with the avocado dressing. 


  1. If you want to toast your pumpkin seeds, heat a dry frying pan on medium- high heat. Add the pumpkin seeds and toast for a couple of minute, or until golden brown. Constantly move the pan whilst toasting the pumpkin seeds.