Lentil Salad With Roasted Vegetables | Melissa Clark Recipes | The New York Times

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to roast the vegetables.

Chop the squash, celery root, carrots, and both golden and red beets into bite-sized pieces.

Season the chopped vegetables with salt, black pepper, and a generous amount of olive oil, using your hands to mix thoroughly.

Spread the seasoned vegetables in a single layer on a baking sheet.

Cover the baking sheet with foil to start steaming the vegetables.

After some time, remove the foil to allow the vegetables to brown.

Add bacon to the baking sheet with the vegetables to roast together.

Continue roasting the vegetables and bacon until everything is browned and tender.

Cook the lentils in boiling water with garlic and a bay leaf until tender.

Toss the warm lentils with some vinegret, ensuring they absorb the flavor better while warm.

Add radicchio to the lentils, reserving some for serving, and mix gently with your hands to avoid breaking the lentils.

Add the roasted vegetables to the lentils and toss gently to combine without breaking the vegetables.

Garnish the salad with chopped parsley and scallions, using both the white and green parts.

Season the salad with additional salt before serving, especially on the radicchio to enhance its flavor.

Add a splash of tangerine juice for brightness and sweetness before serving.

Serve the salad warm or at room temperature, allowing it to come to a slight warmth if refrigerated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens