Roasted Root Vegetable Salad

20260504, #BreakfastDiary 1710, 10°C/sunny Radish, lotus root, even sweet pumpkin - roasting up root vegetables packed with everything good for the body: fiber, minerals, vitamins, and more. 400kcal, Roasted Root Vegetable Salad.

radish, lotus root, sweet pumpkin (as much as you like), 1 cup lentils, a little nuts, dressing (2T olive oil, 1T red wine vinegar, 1t whole grain mustard), a little chives

1. Boil the lentils in water with salt. About 10 minutes is enough. 2. Cut the radish into finger-sized pieces and slice the lotus root into 0.5cm pieces. 3. Heat olive oil, season the root vegetables from step 2 with salt and pepper, and roast until golden. Remove the root vegetables and toast the nuts using the residual heat. 4. Plate the lentils and top with the root vegetables, nuts, chopped chives, and vinaigrette dressing.

Inspired by @나의프랑스식샐러드