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Betty Bossi Koch-Center
How it's done
Mix the beetroot, parsnips, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Combine the yoghurt, vinegar and oil, mix in the basil, season with salt.
Prepare the pitas according to the packet instructions. Cut open the pitas, fill with 4 tbsp of salad dressing, baby salad leaves, roasted vegetables, pickled radish & cucumber and lentils, as desired. Pour the salad dressing into a small container, drizzle over the top just before serving.
|Prepare:||Prepare the lentils, herb & yoghurt dressing and roasted vegetables approx. 1 day in advance, cover and keep in the fridge.|
|Serve with:||Pickled vegetables|
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