Roasted vegetable salad

Roasted vegetable salad

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 363 kcal
, Fat: 18 g
, Carbohydrate: 34 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted vegetables

6 carrots, halved crosswise and quartered lengthwise
2 raw beetroots (approx. 250 g each), cut into wedges
2 red onions, cut into wedges
2 fennel (approx. 200 g each), cut into wedges
3 tbsp olive oil
1 ½ tsp salt
a little pepper


100 g beluga lentils (beluga)
6 dl water, boiling
¼ tsp salt


1 tbsp white wine vinegar
2 tbsp olive oil
180 g plain yoghurt
3 sprigs peppermint
½ tsp salt
a little pepper
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How it's done

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.


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.


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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