Roasted Golden Beet, Citrus, Lentil Salad

• Vegan
• Gluten free

• Produce

  • 1/2 cup French green lentils, cooked
  • 3 Golden beets, medium sized
  • 4 cups Greens, mixed
  • 2 Mandarin oranges
  • 2 Navel oranges
  • 1/3 cup Pomegranate seeds

• Condiments

  • 2 tsp Honey or agave nectar
  • 2 tsp White wine or white balsamic vinegar

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pistachios

• Drinks

  • 1/3 cup Orange juice, fresh squeezed

Found on reciperunner.com

Description

Ingredients

• 1/2 cup cooked French green 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
• 1/3 cup fresh squeezed orange juice
• 2 teaspoons extra virgin olive oil
• 2 teaspoons honey or agave nectar for vegan
• 2 teaspoons white wine or white balsamic vinegar
• Kosher salt and freshly ground black pepper to taste

Directions

• Whisk together all of the ingredients for the vinaigrette in a jar or small bowl and set aside.
• Cook the lentils according to package instructions. (I cooked mine in vegetable broth for more flavor)
• Preheat oven to 400 degrees 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.