Miso Lentil Salad With Roasted Root Vegetables
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Miso Lentil Salad With Roasted Root Veggies
Ingredients
  • 1 cup of french/brown or green lentils (we use organic)
  • 2½ cups of water
  • ¾ cup of small/medium diced carrots
  • ½ cup of small/medium diced parsnip (1 parsnip)
  • 1½ tsp grapeseed oil
  • ¼ tsp kosher salt
  • ½ cup of small diced onion
  • 2 cups kale, rolled and then cut into shreds/chiffonade
  • 1 tbsp garlic, minced
  • 6 tbsps ginger miso dressing
  • (or ½ the recipe of the miso dressing)
  • ¼-1/2 tsp kosher salt to taste
  • ¾ cup small diced roasted beets* (see note)
  • fresh chopped parsley to garnish
Instructions
  1. To roast beets: take a bunch of beets and remove greens. Chop greens and set aside to be added to stir fries or other meals throughout the week. Slicing beets in half and place into tin foil packet. Drizzle with balsamic vinegar and seal foil. Place into oven for about 1 hour at 400 degrees. When a knife can be inserted easily, remove from oven and let cool in foil. Remove from foil. Skins should peel right off. Cut into small/medium diced cubes.
  2. While beets are cooking, wash lentils. Place lentils into water and bring to a boil. Reduce heat to low and simmer until water is absorbed, about 20 minutes.
  3. While lentils cook, cut carrots and parnsips into small to medium-size dice and toss with oil and salt. Place onto parchment and place into oven. Roast 12 minutes until golden.
  4. Sweat onion & garlic in a little water. Add in chopped kale, and add a pinch of salt. Add water if needed, and cook until kale just wilts.
  5. Mix lentils with roasted carrots, kale mixture, and dress with
  6. ginger miso dressing
  7. Season with salt/pepper and lightly mix in beets. Top with freshly minced parsley.
  8. Enjoy cold or warm, on its own, over a salad, or in a burrito. Bon Appetit!
Notes
Nutrition calculate based on 4 large servings. This could easy make more smaller servings. 161% Vitamin A, 84% Vitamin C, 23% iron, 10% caclium, 927 mg potassium.
Nutrition Information
Serving size: ¼ Calories: 276 Fat: 3.3 g Carbohydrates: 38 g Fiber: 8 g Protein: 13.5 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/miso-lentil-salad-with-roasted-root-vegetables/