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Lentil, Roast Beetroot And Baby Carrot Salad

Ingredients

• 4 (about 400g) beetroots,
• peeled, cut into thin wedges
• 1 bunch baby carrots, trimmed, peeled, halved lengthwise if large
• 160g (3/4 cup) French green lentils
• 1L (4 cups) water
• 1/4 red onion, sliced into wedges
• 1 tbsp balsamic vinegar
• 2 tsp olive oil
• 45g (1/4 cup) pepitas, lightly toasted
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley

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