Roasted Carrot and Beet Salad
with kale and orange-ginger balsamic vinaigrette

Name: Roasted Carrot and Beet Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Carrots, chopped; 2 Beets, peeled and chopped; 1 bunch Kale, leaves torn, toss stems; 2 cups Lentils, cooked; 2 Tbsp Cooking oil; 1/2 cup Pistachios, shelled; 2 oz Goat cheese (opt), crumbled; 1/2 inch Ginger, grated; 1 clove Garlic, minced; 1/2 Lemons, zest of; 2 Tbsp Orange juice; 1 Tbsp Balsamic vinegar; 1 Tbsp Soy sauce, low-sodium; 1 tsp Honey; 1/4 cup Cooking oil

Active: 20 min Total: 30 min

Original GF Paleo Vegetarian

This orange-ginger balsamic vinaigrette perfectly coats roasted carrots and beets and crunchy kale for a colorful, healthy, and tasty weeknight dinner!
Smarts: Vegetarians should always keep some canned or vacuum-packed lentils around to easily add to salads and soups.

Dependency

Roasted Carrot and Beet Salad

Ingredients

Metric

Servings:

Roasted Vegetable Salad with Orange-Ginger Vinaigrette:

Carrots - 4 , chopped
Beets - 2 , peeled and chopped
Kale - 1 bunch , leaves torn, toss stems
Lentils, cooked - 2 cups
Cooking oil - 2 Tbsp
Pistachios, shelled - 1/2 cup
Goat cheese (opt) - 2 oz , crumbled

Orange-Ginger Balsamic Vinaigrette:

Ginger - 1/2 inch , grated
Garlic - 1 clove , minced
Lemons - 1/2 , zest of
Orange juice - 2 Tbsp
Balsamic vinegar - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Honey - 1 tsp
Cooking oil - 1/4 cup

Prep

Carrots / Beets / Kale - Prep as directed. Use this video of turnips for beets. (Can be done up to 3 days ahead)
Make dressing - If prepping right before cooking, skip to make steps #1 - 2 before returning to prep. Grate ginger, mince garlic, and zest lemon. Combine with orange juice, balsamic vinegar, soy sauce, and honey. Whisk in oil until you get a dressing that coats the back of a spoon.
Lentils - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C degrees.
Toss carrots and beets with oil on a sheet pan and roast for 20 to 25 minutes, shaking once and rotating pan midway through. Lightly sprinkle with salt and pepper right out of the oven.
Optional step: Toast pistachios in the oven (with veggies) for 4 to 6 minutes to bring out their nuttiness.
Toss roasted vegetables, kale, lentils, and pistachios with your orange-ginger balsamic vinaigrette. Enjoy with goat cheese if using!

Reviews

Ratings

0 reviews