Print

Roasted Golden Beet, Citrus, Lentil Salad

Course Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Summer Salads
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

Salad:

  • 1/2 cup lentils, French cooked
  • 3 medium beets golden
  • 2 orange navel; peeled and segmented
  • 2 oranges mandarin; peeled and segmented
  • 1/3 cup pomegranate seeds
  • 1/4 cup pistachios shelled
  • 4 cups mixed greens of choice

Orange Vinaigrette:

  • 1/3 cup orange juice fresh squeezed
  • 2 tsp olive oil extra virgin
  • 2 tsp honey or agave nectar for vegan
  • 2 tsp white wine vinegar or white balsamic vinegar
  • salt and pepper to taste

Instructions

Orange Vinaigrette:

  1. Whisk together all of the ingredients for the vinaigrette in a jar or small bowl and set aside.

Salad:

  1. Cook the lentils according to package instructions. (I cooked mine in vegetable broth for more flavor)
  2. Preheat oven to 400 degrees and line a rimmed baking sheet with foil.
  3. Peel the beets with a vegetable peeler and cut them into wedges.
  4. Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat.
  5. Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
  6. Remove from the oven and cool while you assemble the salad.
  7. In a large bowl add the mixed greens.
  8. Top with the beets, oranges, lentils, pomegranate seeds and pistachios.
  9. Serve the orange vinaigrette on the side or dress the salad right before serving to ensure all the ingredients stay crisp.