Fruits and Veggies Monday - Garlicky Roast Butternut & Beetroot Salad

We are fortunate to get a copy of an awesome monthly glossy foodie magazine Fresh Living absolutely free with our Smart Shopper rewards card. Getting rewarded with points which can be converted to ZAR at the store is a great incentive to shop there, but it also is one of my favourite food stores ;)
I draw much inspiration from this magazine which features wonderful weekday meal plans with recipes galore and boasts the most beautiful food photography.

Therefore for this week's entry I've chosen to share with all my FAVM foodies a deliciously healthy Garlicky Roasted Butternut & Beetroot Salad which I found in the latest issue, but as I am no stickler when it comes to recipes, there are some slight twists and turns with this one :)

The stars of today's show of course is Butternut and Beetroot with Black Lentils, English Spinach, Cilantro and Cucumber added, finished off with a tangy Mustard Dressing.

There are many health benefits locked up in this salad, and I will tell you a little about our stars:

Butternut
Butternut is a great source of potassium, fiber and other key nutrients – improves digestion, blood pressure and a big plus for us ladies, its beneficial for healthy skin and hair!

Beetroot
Beetroot is packed with nutrients, helps keeping blood pressure under control, fights inflammation, improves digestion, and may support brain health as well as may have anti cancer properties.

English Spinach straight from the garden

Ingredients

RECIPE

• 3-4 Beetroot peeled and quartered
• 1 Butternut cubed
• 2 cloves Garlic crushed
• fresh Rosemary
• 1 cup Black Lentils cook in salted water till tender, drain
• Handful English Spinach leaves
• Handful Cilantro
• Small Cucumber thinly sliced
  Dressing
• 10 ml Mustard
• 80 ml Olive Oil
• 30 ml White Balsamic Vinegar
• 5 ml Maple Syrup
• Salt & Black pepper
• 5 ml Mustard Seeds

Whisk dressing ingredients together, toss a little into cooked Lentils.

Scatter garlic & rosemary over Butternut & Beetroot in oven pan, drizzle with Olive Oil & roast for approx 30-40 min in 180C fan oven.

Arrange Greens, Lentils & Veggies in a pretty dish, drizzle with remaining dressing & toss lightly.

One last look at the making of this Scrumptious Salad:

A huge congratulations to two years of FAVM to the creator of #fruitsandveggiesmonday, @lenasveganliving; what an achievement!
A big thank you also to our weekly host the lovely @plantstoplanks; both these lovely ladies are such an inspiration with their kind feedback and the delicious and healthy food coming from their kitchens!

A massive shout out to @donkeypong for the generous sponsorship and of course that wonderfully talented artist @barbara-orenya for the gorgeous wonkies!

Thank you one and all for this opportunity!

Check out this week's POST, follow the rules 100% and show us your fruits and veggies this Monday :)

Original Content by @lizelle
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