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Recipes

French Lentil + Root Vegetable Salad

French Lentil + Root Vegetable Salad

Recipes

French Lentil + Root Vegetable Salad

October 12, 2017


French Lentil + Root Vegetable Salad

This simple salad is a perfect option when you crave hearty winter veggies. Combined with our delicate and peppery Flourist French Lentils, goat cheese, and our new favourite poppy seed dressing, it will quickly be a new kitchen staple. 

French Lentil + Root Vegetable Salad 
2 cups cooked Flourist French Lentils
2 cups carrots, peeled & sliced
2 cups yams, peeled and chopped
1 cup beets, peeled and cubed
2 tbsp olive oil
¼ cup fresh parsley, minced
1/3 cup soft goat cheese, crumbled (optional)

Poppy Seed Dressing 
1/2 cup water 
1/3 cup apple cider vinegar
1/3 cup white onion, minced 
3 tbsp honey 
2 tbsp Dijon mustard 
2 tsp salt 
1 tbsp poppy seeds 
1 1/2 cups vegetable oil {olive or canola}

Heat the oven to 400F. Peel and slice all the vegetables to roughly the same size and arrange on a parchment lined baking tray. Keep the beets separate to avoid discolouring the yams and carrots (use a separate tray if required). Coat all veggies in oil and roast for 35 minutes, or until browning.

While the veggies are roasting, cook the Flourist French Lentils according to package directions, or see our soak and steam method below, which we highly recommend. Once cooked to just al dente, set the Lentils aside and allow to cool.

Prepare the dressing by combining all of the ingredients except for the poppy seeds and oil in a blender. Blend on high and add the poppy seeds. Then, gradually add the oil in a steady stream until it is all added. Stop blending once all the oil is added. Transfer the dressing to clean jar. 

Once cooked, remove the veggies from the oven and allow to cool. Combine with the cooked lentils and toss with the dressing to taste. Start with 1/3 cup and add more as desired. Mix in chopped parsley, reserving a tbsp. for garnish.

Serve with optional crumbled goat cheese and more dressing on the side.

 

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