On blustery nights, when ingredient seeking is out of the question, I like to gather whatever root vegetables I have on hand and roast them up good in a hot oven. They become a warm, bistro-inspired salad when served with green lentils and roasted kale and tossed with a satisfying vinaigrette that's tangy, salty and sweet all at once. Second helpings are inevitable. Don't fight it.
Warm Roots Salad
Serves four as a main course or more as a starter
for the salad...
3 large beets, peeled and cut into half-inch wedges
2 carrots, peeled and sliced into half-inch coins
2 parsnips, peeling and sliced into quarter-inch coins
1/2 of a red onion, thinly sliced
4 cups of kale, chopped into bite sized pieces
de puy lentils enough for four (1 1/2 cups should do it)
salt and pepper
for the vinaigrette...
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon maple syrup
2 tablespoons dijon mustard
more salt, more pepper (to taste)
Preheat oven to 425.
Divide beets between two sheets of aluminum foil. Drizzle with olive oil, season with salt and pepper and wrap up tightly. Transfer to a baking sheet.
Combine carrots, parsnips and onion on a second baking sheet (unwrapped). Drizzle with olive oil and season with salt and pepper.
Transfer both trays of vegetables to preheated oven and roast for 30 minutes, stirring the carrots/parsnips/onion half way through. After 30 minutes, add the kale to the carrot pan and roast for 5 more minutes. Remove all veg from oven and open up the beet packets to allow to cool slightly.
While vegetables are roasting, prepare lentils according to package instructions. For me, I usually work from a ratio of 1:3 for lentils and water. Combine in a saucepan and simmer for 30 minutes. Drain any water that's left in the pot.
While vegetables are cooling, make vinaigrette: combine all ingredients and whisk to emulsify.
Serve the vegetables atop the lentils and drizzle with vinaigrette. Toss to combine.
In this issue...
Heard: Burn Your Fire for No Witness by Angel Olsen
Read: Gone Girl by Gillian Flynn
Worn: Ann Taylor sweater, Zara skirt, H&M hat (now only available in black), knee-high socks (similar), suede oxfords (similar), Calvin Klein bag