Ingredients
For roasting the vegetables:
- 1 large sweet potato, peeled and cut into cubes
- 4 small beets, peeled and cut into cubes (ca. 250 g)
- 1 1/2 tablespoons extra-virgin olive oil
- sea salt and pepper, to taste
For the salad:
- 1 cup uncooked grünkern (or other grain such as freekeh, farro, barley or spelt)
- 1 bunch of kale, (about 6-8 generous handfuls), stemmed and cut or torn into bit-size pieces
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 2 tablespoons apple cider vinegar
- For the dressing:
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- 4 tablespoon freshly squeezed lemon juice
- 1 tablespoon soy sauce
- 1/2 tablespoon honey (or maple syrup for vegans)
- 2 small shallots, finely diced
- freshly ground pepper, to taste
Instructions
- Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.
- In a medium bowl, toss the sweet potatoes and beets with 1 1/2 tablespoons olive oil and season with salt and pepper. Spread in a single layer on the baking sheet. Roast until tender, stirring halfway through, for about 35-40 minutes (depending on size). They should be just tender, not mushy. Remove from the oven and set aside.
- While the vegetables are roasting, cook the grünkern with 2 cups (500 ml) water, according to package instructions; for about 30 minutes. Drain if necessary and set aside.
- Meanwhile, in a large bowl, gently massage the kale with olive oil and salt for a few minutes with your fingers. Add the vinegar and massage for a couple more minutes; until kale wilts and lose some volume. Let stand at room temperature for 25-30 minutes.
- In a small bowl, whisk together the olive oil, zest and lemon juice, soy sauce, honey, and shallots. Season with freshly ground pepper.
- In a large serving bowl, combine the roasted vegetables, grünkern and kale. Add the dressing and toss to combine. Season with additional salt and pepper, if desired. Serve and enjoy!