Make ahead beetroot salad

This is a salad to see you through packed lunches for the start of the week. Once your beetroot are roasted, it all comes together very easily, making for the perfect Sunday afternoon activity.

Serves 2-3

From https://www.mynewroots.org/site/2019/01/the-epic-travel-salad/

vegetarian, vegan, dairy free, gluten free

Ingredients

3/4 cup / 170g dry black / beluga lentils, soaked overnight if possible

2 ½ pounds / 1200g beets

1 shallot, sliced into rings

½ tsp. fine sea salt

zest and juice of 1 large organic lemon

1 Tbsp. apple cider vinegar

1 Tbsp. cumin seeds

1/3 cup / 60g pumpkin seeds

1 tsp. honey (vegans sub with maple syrup)

3 Tbsp. cold-pressed olive oil

heaping ½ cup / 80g pomegranate seeds

heaping ½ cup / 100g olives, with pits

1 cup / 25g parsley (I subbed dill, which worked really well)

½ tsp. flaky salt, or more to taste

1 small head romaine lettuce (I subbed for leaves from the harvest, which were great too!)

Directions

Aside from the odd substitution or omission, I followed the instructions exactly. Head over to https://www.mynewroots.org/site/2019/01/the-epic-travel-salad/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)