Description
This Roasted Beet Kale Salad recipe is full of interesting flavors and textures. Hearty beets meet herb marinated lentils and crunchy pistachios for a texture and flavor bomb.
Ingredients
Scale
- 2 large beets (greens removed)
- 1 cup beluga lentils OR French Green Lentils (rinsed)
- 1/2 teaspoon salt
- 1 head lacinato kale (cut into bite sized pieces)
- 1/2 cup shelled pistachios (chopped)
For the dressing:
- 6 tablespoons extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons honey OR agave
- 2 cloves garlic (minced)
- 1 teaspoon Dijon mustard
- 1/4 cup minced scallions
- 1/4 cup minced parsley
- 2 tablespoons minced basil
- 1 tablespoon minced dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 450 degrees. Wrap the whole beets in foil and place them on a baking tray. Roast for 40-60 minutes or until tender. Let cool and then remove the foil. Using a paper towel, rub off the skins. Cut into bite sized pieces.
- Add the lentils, 1/2 teaspoon salt, and 2 cups water into a saucepan, and bring it to a boil. Reduce the heat to a simmer and cover. Cook until the lentils are tender, about 20-30 minutes.
- While the lentils are boiling, whisk together all the dressing ingredients.
- Once the lentils are tender, drain off any excess water. Toss them with the dressing while warm and let them sit for at least 10 minutes to absorb the flavors.
- Add the kale to a large bowl. Add in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon olive oil, and 1 teaspoon red wine vinegar. Massage the kale until it has darkened in color and has become tender. Add in the remaining ingredients and toss to coat. Serve.