Roasted Beet & Carrot Lentil Salad with a Red Wine Vinegar and Grainy Mustard Vinaigrette
Materials
- 2 medium beets scrubbed well, bottom end trimmed and quartered
- 2 large heirloom or regular carrots scrubbed well and quartered
- 2 tbsp olive oil
- 1 tbsp grainy mustard
- 5 cup cooked green lentils
- 1/2 cup red onion finely diced
- 1 cup watercress or fresh spinach or chopped Italian Flat Leaf Lettuce
Vinaigrette
- 1/3 cup extra-virgin olive oil
- 4 tbsp red wine vinegar
- 1 tbsp grainy mustard
- 1 garlic clove minced
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
Instructions
- Preheat oven to 400F.
- Line a large baking sheet with parchment paper. Add the beets to one side and the carrots on the other side. Divide oil and mustard and toss them with beets and carrots. Roast in the preheated oven for 35- 40 minutes until vegetables have slightly softened. Carrots will cook faster then beets so you will need to remove them.
- In a large salad bowl. Mix together lentils, red o onion and any green you are using. Top with roasted vegetables and toss with cream dressing.
- To make vinaigrette, add all ingredients in a jar and seal with lid. Shake well until dressing is thick.