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This Roasted Beet Kale Salad recipe is full of interesting flavors and textures. Beets meet marinated lentils and crunchy pistachios for texture and flavor. 


4 servings

Total time

70 minutes


Sides, Lunch


  • 2 large beets (greens removed)
  • 1 cup beluga lentils OR French Green Lentils (rinsed)
  • ½ teaspoon salt
  • 1 head lacinato kale (cut into bite sized pieces)
  • ½ cup shelled pistachios (chopped)
  • 6 tablespoons extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons honey OR agave
  • 2 cloves garlic (minced)
  • 1 teaspoon dijon mustard
  • ¼ cup minced scallions
  • ¼ cup minced parsley
  • 2 tablespoons minced basil
  • 1 tablespoon minced dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Preheat the oven to 450 degrees. Wrap the whole beets in foil and place them on a baking tray. Roast for 40-60 minutes or until tender. Let cool and then remove the foil. Using a paper towel, rub off the skins. Cut into bite sized pieces.
  2. Add the lentils, 1/2 teaspoon salt, and 2 cups water into a saucepan, and bring it to a boil. Reduce the heat to a simmer and cover. Cook until the lentils are tender, about 20-30 minutes.
  3. While the lentils are boiling, whisk together all the dressing ingredients.
  4. Once the lentils are tender, drain off any excess water. Toss them with the dressing while warm and let them sit for at least 10 minutes to absorb the flavors.
  5. Add the kale to a large bowl. Add in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon olive oil, and 1 teaspoon red wine vinegar. Massage the kale until it has darkened in color and has become tender. Add in the remaining ingredients and toss to coat. Serve.
  6. View the recipe instructions at Catching Seeds

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