Baby Beet, Green Lentil, Watercress And Hazelnut Salad

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Trim the beet tops to 1 inch. Halve the beets, or quarter if large. Place the beets, garlic and rosemary in a large baking pan. Drizzle with oil and vinegar. Roast, uncovered, for 30 mins or until tender. Peel when cool.

3. 3

   Cook the lentils in a medium saucepan of boiling water until tender. Drain and rinse under cold water. Drain well.

4. 4

   Cut the pomegranate in half. Turn one half upside down over a small bowl. Hit the shell with a wooden spoon-; the seeds should fall out easily. If not, dig them out with a teaspoon. Repeat with remaining half.

5. 5

   Place the lentils, beets and cooking juices, watercress, half the pomegranate seeds and half the nuts in a large bowl. Season to taste. Toss gently to combine. Transfer to a serving bowl and sprinkle with remaining pomegranate seeds and nuts to serve.

* Per serving · 4 servings · Values may vary.