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Roasted Vegetable and Lentil Salad

Course Lunch, Salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Sammi Brondo

Ingredients

  • 3/4 cup dry lentils
  • 2 sweet potatoes
  • 2 carrots
  • 3 tablespoons olive oil
  • 1 beet I used pre-cooked beets, see notes for how to roast beets
  • 1/3 cup goat cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt
  • Pepper
  • Optional garnish: fresh parsley

Dressing

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt
  • Pepper

Instructions

  • Preheat oven to 400 F. Grease a baking sheet or line with parchment paper.
  • Rinse lentils and add to a large pot of water. Cover and bring to a boil and then let simmer for about 20 minutes, until the lentils are cooked but not mushy.
  • While the lentils are cooking, peel and roughly chop the sweet potatoes and carrots. Toss with olive oil, paprika, onion powder, salt and pepper.
  • Place chopped sweet potato in the oven for 25 minutes. Once the sweet potatoes have been in for 10 minutes, add the carrots to the oven for the remaining 15 minutes.
  • Roughly chop the beet and add the oven with the sweet potato and carrots. Turn the oven to broil and broil all the vegetables for about 3-5 minutes, until crisp but not burned. Remove from the oven and set aside.
  • In a bowl, whisk the balsamic vinegar, olive oil, maple syrup, salt and pepper together until well combined to make the dressing.
  • Prepare the salad: toss cooked lentils with roasted sweet potato, carrots, beets and dressing. Crumble goat cheese on top. Garnish with fresh parsley or other fresh herbs and serve.