Roasted Carrot, Beetroot and Kale Salad with Lentils
Serves 2-4+
This is perfect for this time of year. It’s warming, nutritious and delicious!
As a main meal this will feed two but for a lunch or as part of a bigger spread then it will feed four+.
You could also use other vegetables such as sweet potatoes, butternut squash or peppers to roast but the earthiness of the beetroot goes really well with the lentils.
Ingredients:
4 carrots, peeled and cut length ways into quarters and then each quarter into three.
4 beetroot, ready cooked, cut into wedges of 6-8 depending on size
2 red onions, peeled and cut into 8 wedges
A bunch of Cavolo Nero or curly kale, washed and shredded into strips
Olive oil
Salt and pepper
250g ready cooked lentils (I used beluga lentils. Puy or green lentils would work well. Avoid red lentils for this. You want something with bite. 100g of dry lentils when cooked will give you roughly the right amount).
2 handfuls of walnuts, toasted (optional)
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
Salt and pepper
Step 1: Preheat the oven to 200c (fan). Arrange the carrot, beetroot and onion on a baking tray (large enough to create a single layer) and drizzle with olive oil and salt and pepper. Toss with your hands and spread the vegetables flat. Roast for 30 minutes, giving them a jiggle half way through.
Step 2: Meanwhile toss the kale with a drizzle of oil, a pinch each of salt and pepper in a bowl. Set to one side. Toast the walnuts. Set to one side. Combine the dressing ingredients in a jar.
Step 3: After half an hour of roasting, remove the tray from the oven and spread the kale out on top. Return to the oven for 10-15 minutes.
Step 4: Meanwhile heat the lentils and get a large serving bowl ready,
Step 5: Toss the roasted vegetables and lentils with the dressing. Scatter over the walnuts and serve.