Pre-heat oven to 220C.
Peel and chop the beetroot into wedges and place them on a roasting tray along with the butternut chunks and the sliced red onions. Drizzle with olive oil and season well with salt, pepper and mixed herbs. Cover the tray with tin foil and roast in the pre-heated oven for 25 minutes. Remove the foil and cook the vegetables for another 10 minutes or until nicely browned and tender.
While the vegetables are roasting, prepare the dressing by whisking all the ingredients well together. Set aside until needed.
Place the bulgur wheat in a small sauce pan and cover with 4 cups of water and a pinch of salt. Bring to the boil and cook for 10 minutes. Drain any excess water.
In a large mixing bowl, combine together the roast vegetables and cooked bulgar wheat. Open the can of lentils, drain the water and mix into the salad and crumble in the feta.
Drizzle in the salad dressing and just before serving, top with a nice heap of wild rocket.
- 4 Beetroots
- 200 g Baby Spinach, washed and dried
- 340 g Butternut chunks
- 100 g Red Onions, sliced
- 120 g Feta, crumbled
- 160 g Bulgur Wheat
- 1 Naartjie, peeled and sliced
- 80g Wild rocket
- 45 ml Orange Juice
- 15 ml Brown Sugar
- 60 ml Olive Oil
- 10 ml Dijon Mustard - mild
- 15 ml White Wine Vinegar