Cut the Butternut and beetroot into cubes and roast. Cook the shallots till lightly caramelised, add the rinsed lentils and warm, crumble in the feta add the frozen peas cook till thawed, remove from the heat. Add the roast vegetables to the lentil mixture, add the herb dressing and serve with crusty bread.
This salad is warm and comforting with the roast vegetables and lentils, what makes this recipe special is the deliciously fresh herb dressing.
This roasted beets and butternut squash salad is the perfect spring, summer or autumn salad, this salad is a meal in a bowl and doesn't really need anything adding to the dish, we would serve it with crusty bread or a warm naan bread. This salad is perfect for vegetarians