Salad of oven-roasted celeriac
Salad with lentils, carrots and walnuts.
Ingredients
- 500 g celeriac cleaned, in large segments
- 4 red onions
- 300 g carrot
- 250 g champignons
- 60 ml olive oil
- 100 g walnuts
- 400 g cooked Du puy or Beluga lentils or any other firm lentil of choice
- 20 ml white wine vinegar
- 20 g (flatleaf) parsley chopped
Instructions
- Preheat the oven to 200 °C.
- For the salad, cut the celeriac into 5 x 2 cm pieces. Then cut the red onions into wedges and the carrots in half lengthwise.
- Put the vegetables with the mushrooms in a bowl and stir them with half the olive oil. Then add pepper and salt to taste. Spread the vegetables out on a baking tray lined with baking paper and roast them for 35 minutes in the middle of the oven until they brown on the sides. Then roast the walnuts for the last 5 minutes in the oven.
- Drain the lentils. Then put them in a bowl with the rest of the oil, wine vinegar and half of the parsley.
- Mix in the roasted vegetables. Sprinkle the salad with walnuts and the rest of the parsley.
Nutrition
Serving: 185gCalories: 743.9kcalCarbohydrates: 84.8gProtein: 33.7gFat: 33gSaturated Fat: 3.8gSodium: 194.3mgPotassium: 1114.4mgFiber: 28.7gSugar: 12.2gVitamin A: 12962.9IUVitamin C: 35.1mgCalcium: 197.5mgIron: 10.3mg
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