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Lentil Salad with Roasted Sweet Potato

Winter Salad with Beluga Lentils, Roasted Sweet Potato and Beet

A winter salad with beluga lentils and deep and earthy flavors of roasted sweet potato and beet, along with winter's tender and cold hearty lamb's lettuce. Simply, delicious and nourishing! Serves 2 as a main, or 4 as a side.

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Course Salad, Side
Category Mediterannean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 as a side
Calories 256 kcal
Autor Elle

Ingredients

For the salad:

  • 1 medium sweet potato, preferably organic, peeled and cut into bite-sized cubes
  • 1 medium beet, peeled and cut into bite-sized cubes
  • 1 tablespoon olive oil
  • 3/4 cup beluga lentils (dry/uncooked)
  • 1 small to medium red onion, finely diced
  • 4 handfuls lamb's lettuce (Mâche)
  • 1 tablespoon freshly chopped flat-leaf parsley
  • handful walnuts, broken into pieces and lightly toasted

For the dressing:

  • 2 tablespoons white balsamic vinegar
  • 1,5 tablespoons extra-virgin olive oil
  • 1 teaspoon pure maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt

Method

  1. Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the beets and sweet potatoes with a little olive oil (1 tbsp), season with salt and pepper and toss to coat evenly. Spread in a single layer on a baking sheet.
  3. Roast until tender, stirring halfway through, approximately 35-40 minutes depending on the size of the chopped vegetables. Remove from the oven and set aside to cool.

  4. While the vegetables are roasting, cook the lentils according to package instructions. When done, remove from heat and drain if needed. Set aside to cool slightly.

    TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.

  5. In a small bowl, add the dressing ingredients and whisk together until well combined.
  6. In a large bowl, add the cooked lentils, roasted vegetables, and red onion; toss to combine. Add the dressing, parsley and lambs lettuce toss one more time.
  7. Top with toasted walnuts and serve. Enjoy!

Notes

  • I like to serve this winter lentil salad with roasted sweet potato and beet slightly warm or at room temperature. If serving warm to hot, select either spinach or arugula as a salad choice. Lambs lettuce is far to delicate to take the heat.
  • Also, sweet potatoes are something I only buy organic. They just taste better. I find they are less watery and have more depth of flavor (plus you can even eat them with the skin on if you like!). Enjoy!

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.