Beet and Lentil Salad with Orange Vinaigrette

For the Dressing:

 1 orange, peeled

 ½ cup organic extra virgin olive oil

 ¼ cup tangerine vinegar (can sub apple cider vinegar)

 1 tsp Dijon mustard

 1 tbsp maple syrup

 1 clove of garlic

 1 sprig of thyme, leaves removed

 Salt and pepper to taste

For the Salad:

 ¾ cup lentils, cooked

 1 garlic clove

 1 sprig of thyme

 1 bunch of lacinato kale, chopped

 ½ head of radicchio, chopped

 2 beets, roasted and diced

 ½ cup pomegranate seeds

 10 mint leaves, chiffonade

Instructions:

Begin by roasting your beets. Set your oven to 400 degrees. Wash your beets and towel dry to prepare them for roasting. Layer a sheet of parchment paper inside a piece of foil (parchment paper touching the beets) and wrap your beets individually. I like to add the parchment paper layer to avoid the foil touching the beets in the hot oven. Add to a baking dish and roast until tender. Depending on the size of your beets, it can take between 45-80 minutes. Insert a knife to your beets and once it goes in easily, they are cooked through. Remove the beets from the oven and let cool. Under running cold water, gently peel away the skin. Take your beets to your cutting board, cut off the stemmed top, and sliced into cubes for your salad.

While your beets roast, prepare your lentils. In a pot, combine the lentils, garlic clove, and thyme. Cover with water and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 20-25 minutes. Drain and set aside. I like to put them on a small cookie sheet lined with a paper towel.

To prepare the dressing, peel the orange and place it in a blender. Add the olive oil, tangerine vinegar, Dijon mustard, maple syrup, garlic, thyme leaves, salt, and pepper and blend until smooth. Taste and adjust seasoning as needed.

Let’s assemble our salad! In a large bowl, combine the chopped kale, radicchio, roasted beets, cooked lentils, and pomegranate seeds. Drizzle the dressing over the salad and toss to combine. Top with mint and enjoy!