LENTIL SALAD WITH ROASTED VEGETABLES
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
- In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
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RoasTed Gamer BD
[email protected]I would definitely recommend this salad to others. It's a great healthy and delicious option for lunch or dinner.
Shuva Gautam
[email protected]This salad is a great value for the price. It's packed with healthy ingredients and it's really filling.
Zainab Zainuba
[email protected]The instructions for this salad were a bit confusing. I'm not sure if I did something wrong, but my salad didn't turn out as good as I hoped.
abdullah Qureshi
[email protected]I found this salad to be too heavy. The lentils were a bit too filling for me.
Hassan gujar
[email protected]This salad was a bit bland for my taste. I think it could have used a more flavorful dressing.
jay aphine
[email protected]I'm not usually a big fan of lentils, but this salad changed my mind. The lentils were cooked perfectly and the roasted vegetables were delicious. I'll definitely be making this salad again.
Zafar Usman
[email protected]This is my new favorite salad recipe. It's so easy to make and it's always a hit with my family and friends.
Zoey Butler
[email protected]I love this salad! It's so healthy and filling. I always feel good about myself after eating it.
Mone Williams
[email protected]This salad is a great way to get your daily dose of vegetables. It's also really easy to make and can be tailored to your own taste preferences. I like to add a bit of feta cheese and some chopped nuts for extra flavor.
Edith Inno
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. The roasted vegetables add a nice smoky flavor to the salad and the lentils give it a hearty texture. The dressing is also really good - I like that it's not too heavy.
Bhenga Hazard
[email protected]This lentil salad with roasted vegetables was a hit at my last potluck! The lentils were cooked perfectly and the vegetables were roasted to perfection. The dressing was light and flavorful, and the salad was a great balance of flavors and textures.