GINGERY BEETS & LENTILS WITH TAHINI AND AGAVE NECTAR

SERVES: 3 TO 4

TIME: 45 MINUTES, NOT INCLUDING MAKING THE LENTILS

The perfect salad for those who hate green leafy things: tender roasted beets and lentils drenched in a luscious ginger vinaigrette, tangy tahini, and dark agave nectar create a dreamy, dramatic dish that will have your kale-nibbling friends leaning over your plate in envy.

BEET ’N’ LENTIL SALAD

1 pound beets, peeled and diced into ½-inch pieces

1 tablespoon olive oil

½ teaspoon smoked salt

2 cups Lentils for Salads (page 49)

1 large carrot, minced

1 white onion, finely chopped

½ cup roughly chopped flat-leaf parsley

GINGER ORANGE VINAIGRETTE

½ cup freshly squeezed orange juice

2 tablespoons apple cider vinegar

1-inch piece fresh ginger, peeled and minced

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

GARNISH

1 recipe Lemon Tahini Dressing (page 19)

3 tablespoons dark agave nectar or apple-based vegan honey

1 Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the beets on the parchment, drizzle with oil, sprinkle with smoked salt, and toss. Roast for 25 minutes, or until tender and easily pierced with a fork. Cool for 5 minutes before serving.

2 Meanwhile, combine the lentils, carrot, onion, and parsley in a mixing bowl. Whisk together the dressing ingredients and pour half over the lentils and toss. Cover and set aside for the flavors to meld while the beets roast.

3 Serve the salad! Arrange the lentil mixture in serving bowls, top with the beets, and pour the remaining dressing over the beets. Garnish with a generous drizzle of tahini sauce and agave nectar and serve up pure beet bliss.

 

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Agave is great, but, if you can find it, vegan apple-based honey (such as Just Like Honey) is magic drizzled on this salad.

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