Roasted Golden Beet, Citrus, Lentil Salad
A superfood salad that's as delicious as it is beautiful! Nourish your body with this Roasted Golden Beet, Citrus, Lentil Salad.
Servings: 4 servings
Ingredients
Salad
- 1/2 cup cooked lentils, I used French lentils
- 3 medium sized golden beets
- 2 navel oranges, peeled and segmented
- 2 mandarin oranges, peeled and segmented
- 1/3 cup pomegranate seeds
- 1/4 cup shelled pistachios
- 4 cups mixed greens of choice
Orange Vinaigrette
- 1/3 cup fresh squeezed orange juice
- 2 teaspoons olive oil
- 2 teaspoons honey, maple syrup for vegan
- 2 teaspoons white wine or white balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
Instructions
Orange Vinaigrette
- Whisk together all of the ingredients for the vinaigrette in a jar or small bowl and set aside.
Salad
- Cook the lentils according to package instructions. (I cooked mine in vegetable broth for more flavor)
- Preheat oven to 400° F. and line a rimmed baking sheet with foil.
- Peel the beets with a vegetable peeler and cut them into wedges.
- Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat.
- 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.
- Remove from the oven and cool while you assemble the salad.
- In a large bowl add the mixed greens.
- Top with the beets, oranges, lentils, pomegranate seeds and pistachios.
- Serve the orange vinaigrette on the side or dress the saladright before serving to ensure all the ingredients stay crisp.
Nutrition
Calories: 273kcal | Carbohydrates: 55g | Protein: 10g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 300mg | Fiber: 11g | Sugar: 32g