A super tasty, hearty, and nourishing dish made with the combination of mustard-roasted potato, raw beets and lentils! It's a super healthy and packed with nutrients salad, and absolutely delicious!
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Roast the potatoes. Pre-heat your oven to 425 degrees. Spray a large rimmed baking sheet with non-stick cooking spray and set aside. In a large bowl, mix together the Dijon mustard, olive oil and lemon juice. Add the potatoes and toss to combine. Spread the potatoes out onto your baking sheet and sprinkle with the salt and pepper. Transfer to your pre-heated oven and roast for about 40 minutes, stirring once halfway through. Remove from the oven and set aside.
Meanwhile, cook the lentils. In a medium pot, bring the vegetable broth to a boil. Stir in the lentils and the bay leaf.
Reduce the heat to maintain a simmer and cook the lentils, uncovered, for about 25-30 minutes, stirring occasionally. The lentils should be soft, but still have a little resistance left when you bite into them. Strain the lentils, discarding the remaining liquid and the bay leaf. Set aside.
Assemble the salads. Divide the cooked lentils between serving plates. Top with the roasted potatoes, a few slices of the beets and fresh herbs. Serve and enjoy.
Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
By VeggieSouls
