Lentils with Roasted Beets and Lemon
Easy and healthy!!
Ingredients
For the Beets
- 2 large beets, peeled and cubed
- 1 tsp olive oil
- Pinch sea salt
For the Lentils
- 1 cup dry green lentils
- 1 large carrot, diced
- 1 medium onion, diced
- Pinch sea salt
For the Lemon Vinaigrette
- 2 cloves garlic, minced
- Juice of one small lemon
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 2 T olive oil
- Optional: 1/4 cup fresh flat leaf parsley, chopped
Instructions
- Preheat oven to 350.
- Dice the beets and place them in a bowl . Toss in the olive oil and sprinkle with sea salt. Spread the beets out onto a lined baking sheet .
- Cook in the oven for about 35 minutes.
- While the beets are cooking, add the lentils, carrot, and onion to a pot . Fill with enough water to cover the lentils. (About 2 cups) Bring to a boil, then turn down heat and simmer until all the water is absorbed and the lentils are soft.
- To make the vinaigrette, add all the ingredients to a small bowl and mix together well.
- To serve, add the beets and lentil mixture to a bowl. Pour the dressing over everything and toss. Garnish with fresh flat leaf parsley. You can also add more salt if needed. Enjoy!
Recipe Notes
This should last at least 4 days in the fridge.