Roasted Beet Kale Salad with Herb-Marinated Lentils

Roasted Beet Kale Salad with Herb-Marinated Lentils
Created By: Laurel, Catching Seeds
Use: Caviar Black Lentils, Madeline French Green Lentils
Yields: 4 servings

Recipe and photo courtesy of Laurel, Catching Seeds

Note from Laurel: "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."

2 large beets, greens removed

1 cup dried Caviar black lentils OR French green Lentils, rinsed and sorted

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

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 dried 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.

For more delicious recipes from Laurel, please visit Catching Seeds.