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Roasted vegetable salad
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 363
  • Fat about 18g
  • Carbohydrates about 34g
  • Protein about 12g
This is needed
This is needed for 4 people
Roasted vegetables
  • 2 red onion, cut into wedges
  • 2 raw beetroots (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
  • 100 g beluga lentils (beluga)
  • 0.25 tsp salt
  • 6 dl water, boiling
  • 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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And that's how it's done
And that's 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.