Roast Beetroot & Carrot Salad with Quinoa, Kalamata Olives & Maple Mustard Dressing

Serving size

1 person 2 people 4 people

Ingredients

1 purple carrot
2 carrot
200g raw beetroot
1 shallot
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 handful of fresh dill
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 avocado
250g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
40g rocket
20g walnuts (Nuts)
1 tbsp balsamic vinegar (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))

Allergens

Contains: Mustard, Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	704Kcal
	438kJ	2945kJ
Fat	6.8g	45g
of which saturates	1.1g	7.5g
Carbohydrates	8g	56g
of which sugars	4.4g	30g
Protein	2.5g	17g
Salt	0.18g	1.2g
Fibre	2.9g	19g

Ingredients

1 tbsp balsamic vinegar (use half) (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
200g raw beetroot (use half)
1 purple carrot (use half)
1 shallot (use half)
20g walnuts (use half) (Nuts)
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
2 carrot
40g rocket (use half)
1 handful of fresh dill (use half)
1 avocado (use half)
250g puy lentils & wholegrain quinoa (use half)

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)

Allergens

Contains: Mustard, Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	755Kcal
	384kJ	3159kJ
Fat	5.6g	46g
of which saturates	0.9g	7.6g
Carbohydrates	8g	67g
of which sugars	4.9g	40g
Protein	2.1g	18g
Salt	0.15g	1.3g
Fibre	2.7g	23g

Back

Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Roast Beetroot & Carrot Salad with Quinoa, Kalamata Olives & Maple Mustard Dressing

Prep time: 20 mins

Total time: 35 mins

Cuisine: British

Food group: Vegan

We're obsessed with this vibrant salad. You'll roast sweet carrots and earthy beetroot until soft and lightly charred, then pair with a fragrant lentil quinoa mix, creamy avocado and leafy rocket. The dressing? A flavour powerhouse, with sticky maple, peppery mustard and tangy Kalamata olives. Perfect for summer!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
Line a baking tray with parchment paper
Pull out a medium frying pan, a large bowl & a peeler

Roast the root veg

Trim, peel and cut the beetroot into 2cm chunks. Cut the carrots into 2cm thick batons (peel optional)
Transfer both to the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
Roast for 25-30 mins / air fryer 20-25 mins

Make the dressing

Meanwhile, thinly slice the shallot. Roughly chop the olives and dill
Add three-quarters of the maple mustard dressing to the large bowl, along with the olives and 1 tsp olive oil. Season generously with salt and pepper

Heat the quinoa lentil mix

Thinly slice the avocado
When the veg has 5 mins remaining, heat the medium frying pan on medium heat. Once hot, add the lentil quinoa mix and break it up with a spoon. Pour in the balsamic vinegar and cook for 2-3 mins, until piping hot. Season with salt

Last bits & plate up

When ready, add the roast veg, shallot, dill and lentil quinoa mix to the dressing bowl. Season with salt and pepper, then toss to combine
Add the rocket and toss again, then share between bowls. Top with the avocado slices. Drizzle over the remaining maple mustard dressing. Scatter with the walnuts to finish