Roasted vegetable salad

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 363 Kcal, 12g Protein, 34g Carbohydrates, 18g Fat


  • Roasted vegetables
  • 2 red onions, cut into wedges
  • 2 raw beetroot (approx. 250 g each), cut into wedges
  • 6 carrots, halved crosswise and quartered lengthwise
  • 2 fennel (approx. 200 g each), cut into wedges
  • a little pepper
  • 1.5 tsp salt
  • 3 tbsp olive oil
  • Lentils
  • 100 g beluga lentils (beluga)
  • 0.25 tsp salt
  • 6 dl water, boiling
  • Dressing
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 180 g plain yoghurt
  • 3 sprigs peppermint, Blätter abgezupft, fein geschnitten
  • 0.5 tsp salt
  • a little pepper

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  • Roasted vegetables

    Mix the vegetables with the oil, salt and pepper, spread onto a baking tray lined with baking paper. Roast for approx. 1 hr. in the centre of an oven preheated to 200°C. Turn the vegetables from time to time so that they brown evenly.
  • Lentils

    Place the lentils in boiling water and simmer (uncovered) for approx. 20 mins. until just soft. Drain the lentils, season with salt, allow to cool a little, mix with the roasted vegetables or serve alongside.
  • Dressing

    Combine the vinegar with all the other ingredients up to and including the yoghurt. Add the mint, season to taste. Drizzle the roasted vegetables and lentils with the dressing.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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