Roasted Sweets and Beets Lentil Salad

It was so warm here yesterday we set a record.  Sixty degrees in February in Minnesota is almost unheard of.  I am sure the skiers and other Winter sport enthusiasts are sad, but I am loving this weather.  I would love it if we went straight into Spring.  Anything above 45 degrees I will take.  To me, 45 degrees is running shorts weather.  It seriously feels like March right now, and I am going to get out and make the most of this weather this weekend.  I half expect the tulips to start popping up and trees to start budding, but I know we have at least a month before that. All of the warm weather had me craving lighter food, so I decided to make a warm lentil salad for dinner last night.  I have had the idea of this salad on my mind for quite a while, but finally got around to making it.  I tend to fall into dinner ruts, making the same few dishes every week because they are easy fast, and good.  But when I have time to be creative, then I like to switch it up.  This week I felt was pretty stress free compared to the last few.

Roasted Beet, Sweet Potato and Lentil Salad

Lentils are a staple in my diet, and I make things like lentil stew all the time, but I make very few lentil salads unless it is Summer.  For this salad, I wanted to combine the lentils with beets and sweet potatoes.  Because those are my two favorite veggies, and I don't make beets often enough.  Sweet potatoes however are a daily occurrence  in my kitchen and I could not resist putting them in this dish as well.  While the lentils were cooking on the stove, I decided to roast the sweet potatoes and beets to maximize the flavor.  Although I usually roast my beets whole, I decided to try a different method and cut them up and then roast them.  It worked out perfect!  The veggies turned out super delicious and I could have snacked on them just as they were, but to make a full meal I added the lentils, along with some greens, and a lemony vinaigrette.

Roasted Beet, Sweet Potato and Lentil Salad 2

Lastly, this dish needed to have some nut chevre.  I had imagined it topped off with crumbled chevre in my head, and I had just made some macadamia chevre, so it was perfect!  A quick sprinkle of fresh thyme and I was ready to dive in. The combination was super delicious!  I am going to have to make this again, the recipe is a complete keeper, which is why I had to share it with you all.  I would even go as far to say I would pay money for this in a restaurant, and that says a lot.  I hope you all have a wonderful weekend!

Roasted Beet, Sweet Potato and Lentil Salad 1

Roasted Sweets and Beets Lentil Salad
Serves 2

Macadamia chevre:

  • 2 cups macadamias, soaked for at least 4 hours and drained
  • 1/4 cup lemon juice
  • 1 tsp cider vinegar
  • 1 tsp sea salt (or to taste)
  • 2-3 Tbsp filtered water as needed

 

Roasted Vegetables

  • 4 medium beets, peeled and cut into 1 inch cubes
  • 2 medium sweet potatoes cut into 1 inch cubes
  • sea salt

Lentils:

  • 2/3 cup french lentils
  • 1 shallot, diced
  • 1 garlic clove, minced
  • sea salt to taste
  • filtered water

Dressing:

  • 1 Tbso olive oil
  • 2 Tbsp lemon juice
  • sea salt to taste

 

To finish salad:

  • thyme
  • a few large handfuls of fresh greens (such as spinach, baby kale, or arugula)

 

Directions:

  1.  To make the chevre, combine all ingredients in the food processor and process until smooth, adding a Tbsp or two of water as needed to create a goat cheese like consistency (do not add too much or it will be too thin.).  Place the cheese in 2 layers of cheesecloth, fold it around the cheese and let sit in the fridge overnight.
  2. To make the roasted vegetables, preheat the oven to 375F degrees, and line a sheet pan with parchment.  Toss the sweet potatoes and beets with just enough oil to coat them, and spread them out on the pan.  Sprinkle with a little sea salt.  Place in the oven and roast for about 45 minutes to one hour, or until they are tender.  Remove from the oven.
  3. Meanwhile, when the veggies are cooking,  place the lentils, onions, garlic, sea salt, and enough filtered water to cover by a few inches in a pot, and bring to a boil.  Lower to a simmer, and cook over low heat for about 40 minutes until the lentils are tender.  Drain through a fine meshed strainer.  Set aside until the veggies are done roasting.
  4. Whisk together dressing ingredients until combined.
  5. Place the lentils, and roasted veggies in a bowl, and toss with the dressing.
  6. place a bed of greens on a plate, and top off with the lentil mixture.  Then crumble some of the chevre over it, and sprinkle with the fresh thyme.  Serve!
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

5 Comments
  1. February 21, 2017 at 12:36
    Reply

    You managed to fit so many of my favorite foods into one bowl! Thank you. Last week end my husband and I were on a run and it was 40 degrees. We were so overheated! Funny to remember that in October it is hard to get myself out to door for a run when it is 40 degrees because it seems so cold. perception. Thank you for the colorful salad! -Hanne

  2. Kathy
    February 22, 2017 at 06:46
    Reply

    on vacation in Hawaii and had to make this salad!! Yummy, I don't have my food processor so the chèvre will have to wait! Thanks for a great recipe!

    • February 22, 2017 at 13:12
      Reply

      You could use a blender as well, provided it is high speed. You are welcome :)!

  3. March 2, 2017 at 22:33
    Reply

    I made a variation of this with a creamy parsley dressing and it was delicious! Thanks for the inspiration =)

    • March 3, 2017 at 00:31
      Reply

      That sounds good too! :)! I am happy to hear you enjoyed it!

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