Honey Roasted Beet, Kalette and Carrot Salad

Method:

1.    Mix together honey, olive oil, salt and cumin in a small bowl. Slice the beetroot, red cabbage and carrot into 1-2 cm thick pieces. Place the beetroot and carrots on an oven tray and cover with the honey mix – use your hands to make sure everything is coated well. Place in a 220˚c oven for 30-40 minutes, or until the vegetables are starting to crisp.
2.    When the roasted vegetables are done, remove from the oven. Zest and juice the lemon. Drain the lentils and pour them into the oven tray along with half the juice of the lemon. Mix well to combine. Return the tray to the oven for a further 3-5 minutes.
3.    Steam kalettes or kale (roughly chopped) for about a couple of minutes, until just tender. Then remove the roast veg from the oven. Add the cabbage and lemon zest to the tray. Toss to achieve an even spread of the kalette and zest.
4.    Drizzle the rest of the lemon juice on top if desired. Serve immediately or store in tupperwares to be reheated throughout the week.