Roasted Beet and Lentil Chopped Salad with Sweet Potato and Kale

This salad is perfect for meal prep or an easy high protein vegetarian dish!

Course Dinner, Lunch, Lunch/Dinner

Cuisine Mediterranean American

Keyword roasted beet and lentil chopped salad

Prep Time 15

Cook Time 30

Servings

Calories 537kcal

1 cup french lentils
4 medium beets - peeled and cut into bite sized cubes about 2 cups once cubed
1 large sweet potato - peeled and cut into bite sized cubes about 2 cups once cubed
Spray oil and salt
5 oz lacinato kale leaves
½ cup crumbled goat cheese
⅓ cup chopped roasted and salted pistachios

Preheat oven to 400F and line a baking sheet with parchment paper. While the oven preheats, pour 4 cups water into a sauce pan with 1 cup rinsed lentils. Bring the water to a boil, reduce to a light simmer and simmer covered for 30-35 minutes - lentils should be tender and can be drained and set aside once cooked.
Place beets and sweet potatoes on the baking sheet, spray with cooking oil and season generously with salt. Roast at 400F for 25-30 minutes.
While the other ingredients cook, wash the kale, remove the stems and cut the leaves into thin shreds. Prepare the dressing by blending all of the ingredients together in a standard blender or with an immersion blender.
Pour the lentils, roasted beets and sweet potatoes, shredded kale, goat cheese and pistachios into a bowl. Toss to combine. Pour the dressing into the bowl and toss again. Serve immediately slightly warm or place in the refrigerator to chill for a few hours and serve chilled.

Make sure to massage your kale to break down its fibers and make it more tender to eat.
Cook the lentils until just tender so they do not get mushy and fall apart in the salad.
Roast the vegetables in a single layer. This makes sure they get crispy and roasted rather than steamed.