Warm salad of roasted roots

Beetroot, carrots and lentils, still warm, with a mustard dressing.

Ingredients

• 3 beetroots, 4 carrots
• 150 g green lentils
• 1 tbsp mustard, cider vinegar, walnut oil

Method

1. Roast the roots 35 minutes at 200 °C.
2. Cook the lentils 20 minutes.
3. Whisk mustard, vinegar and oil.
4. Toss everything while warm.