alive logo

Roasted Beet, Apple, and Lentil Salad with Warm Maple Dressing

Serves 4


    Roasted Beet, Apple, and Lentil Salad with Warm Maple Dressing

    When it starts getting depressingly cold and dark outside, warm up to this next-level main dish salad that offers up a bounty of nutritional bell-ringers.


    Roasted Beet, Apple, and Lentil Salad with Warm Maple Dressing


    • 3 medium-sized red or golden beetroots,
    • peeled, ends trimmed and thinly sliced
    • 2 large carrots, cut into 1/2 in (125 cm) pieces
    • 3 Tbsp (45 mL) grapeseed oil or sunflower oil, divided
    • 1/2 tsp (2 mL) salt, divided
    • 2 red apples, sliced into 1/2 in (1.25 cm) wedges
    • 3/4 cup (180 mL) dry green or black (beluga) lentils
    • 4 cups (1 L) baby kale
    • 2 oz (56 g) crumbled soft goat cheese
    • 1/3 cup (80 mL) sliced unsalted roasted almonds
    • 1/4 cup (60 mL) dried cherries
    • 3 Tbsp (45 mL) pure maple syrup
    • 2 Tbsp (30 mL) cider vinegar
    • 1 Tbsp (15 mL) finely chopped shallot
    • 2 tsp (10 mL) coarse grain Dijon mustard
    • 2 tsp (10 mL) chopped fresh thyme
    • 1/4 tsp (1 mL) black pepper


    Per serving:

    • calories529
    • protein18g
    • fat19g
      • saturated fat4g
      • trans fat0g
    • carbohydrates76g
      • sugars35g
      • fibre15g
    • sodium528mg



    Preheat oven to 425 F (220 C) and place rimmed baking sheet in oven as it heats.


    In bowl, toss beets and carrots with 1 Tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Roast on heated baking sheet in preheated oven for 20 minutes. Stir vegetables and then add apples to baking sheet. Roast for another 10 minutes, or until vegetables are tender.


    As vegetables cook, in saucepan, place lentils, 3 cups (750 mL) water, and a couple pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not too soft, about 20 minutes. Drain and set aside.


    To assemble salad, divide baby kale, lentils, and roasted vegetables among 4 serving plates. Scatter on goat cheese, almonds, and dried cherries.


    In microwave-safe bowl, whisk together remaining 2 Tbsp (30 mL) oil, maple syrup, cider vinegar, shallot, mustard, thyme, 1/4 tsp (1 mL) salt, and pepper. Heat in microwave for 1 minute, or until warmed. You can also warm dressing in a small saucepan on stovetop. Drizzle warm dressing over salad before serving.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.