• 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
  • Step 1 Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Place beetroot and carrots in a single layer on the tray. Spray with olive oil and season with pepper. Roast for 40 minutes or until golden and tender.
  • Step 2 Meanwhile, place the lentils and water in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until just tender. Drain well.
  • Step 3 Place the lentils, onion, vinegar and oil in a bowl. Gently stir to combine. Set aside for 5 minutes.
  • Step 4 Add the beetroot, carrot, pepitas, mint and parsley to the lentil mixture. Season with pepper. Toss to combine.