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

Active: 20 min Total: 30 min
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.
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Ingredients

Metric
Servings:
4
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

  1. Carrots / Beets / Kale - Prep as directed. Use this video of turnips for beets. (Can be done up to 3 days ahead)
  2. 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.
  3. Lentils - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C degrees.
  2. 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.
  3. Optional step: Toast pistachios in the oven (with veggies) for 4 to 6 minutes to bring out their nuttiness.
  4. Toss roasted vegetables, kale, lentils, and pistachios with your orange-ginger balsamic vinaigrette. Enjoy with goat cheese if using!

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