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

Ginger Tofu Stir-Fry

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.

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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!

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