Roasted Root Vegetable Salad

Using seasonal spring turnips, black lentils, and a bright twist on traditional chimichurri, this salad makes the perfect lunch or evening meal to enjoy in the spring sunshine!

For the Roasted Root Veggies:

• 1 red beet

• 1 golden beet

• 1 turnip

• 1 white sweet potato

• 2 shallots

• 2 garlic cloves

• Olive Oil

• Salt

• Pepper

• 5 springs Fresh Oregano

For the Pistachio & Mint Chimichurri

• 1 tbsp fresh minced mint

• 1/2 tbsp fresh minced basil

• 1/2 tbsp fresh minced oregano

• 2 tbsp salted pistachios

• 1 tbsp apple cider vinegar

• 1 tbsp lemon juice

• 1/4 cup extra virgin olive oil

For Assembling the Salad:

• 4 cups spring mix

• Roasted root veggies

• 2 cups cooked black lentils

• 3/4 cup crumbled feta

• Pistachio & Mint Chimichurri

1. Cube your vegetables and use a garlic press to press the garlic cloves. Place your cubed veggies in a single layer on a baking sheet with oregano sprigs. Toss with olive oil, salt, pepper, and garlic.

2. Roast at 400 for 25 minutes or until tender. Let your veggies cool to room temperature then refrigerate to chill.

3. Meanwhile, make the chimichurri. Roughly chop the pistachios and mince the herbs. Stir all ingredients together. Add more olive oil if needed to make the sauce more like salad dressing.

4. In a large mixing bowl, combine the spring mix, root vegetables, lentils, feta, and chimichurri. Toss and enjoy!