This Roasted Beet and Vegetable Salad is a colorful and nourishing dish that combines the earthy sweetness of roasted root vegetables with the hearty goodness of lentils. The combination of butternut squash, carrots, parsnips, and beets provides a rich variety of textures and flavors, each vegetable roasted to perfection to bring out its natural sweetness and depth. Tossed with protein-packed lentils and topped with fresh parsley and scallions, this salad is not only satisfying but also full of nutrients.
What makes this salad even more special is its tangy dressing, made with sherry vinegar and Dijon mustard, which complements the sweetness of the roasted vegetables beautifully. It’s a simple yet flavorful dressing that ties everything together, making every bite a delightful experience. Whether you enjoy it as a light lunch, a hearty side, or even as a meal prep option for the week, this salad is versatile, easy to prepare, and full of vibrant flavors. Perfect for any time of year, this Roasted Beet and Vegetable Salad is a delicious way to enjoy the wholesome goodness of fresh, seasonal produce while keeping things light and nourishing.
Recipe
Serves 6
1 medium butternut squash, peeled, seeded and diced into 1/2 inch pieces
2 carrots, peeled and diced into 1/2 inch pieces
2 parsnips, peeled and diced into 1/2 inch pieces
3 small beets, peeled and diced into 1/2 inch pieces
2 Tbs olive oil
1 tsp thyme, dried
1 tsp rosemary, dried
1 1/2 cup lentils, canned, drained and rinsed
2 cloves garlic, smashed and peeled
1/4 cup parsley, chopped
6 scallions, chopped
salt & black pepper to taste
Dressing
1/4 cup sherry vinegar
2 tsp Dijon mustard
1/2 cup olive oil
salt, to taste
How to Prepare
Chop onion and press garlic.
Chop cauliflower into florets.
Place squash, carrots, parsnips, and beets in a large bowl. Toss with two tablespoons of olive oil salt, thyme, and rosemary.
Roast until vegetables are just fork tender, about 30-40 mins.
Meanwhile, drain and rinse canned lentils. Add to a large bowl with the garlic, salt, and pepper.
Add dressing ingredients to a Mason jar and shake to incorporate.
Add roasted vegetables and toss with enough dressing to coat.
Garnish with fresh parsley and scallions.
