Roasted Beet & Carrot Lentil Salad with a Red Wine Vinegar and Grainy Mustard Vinaigrette

Did you know that our Ontario Farmers grow fresh winter produce, it is beautiful and bountiful. Yes, fresh local produce is accessible and locally grown, from crispy lettuce, sweet potatoes, onions, mushrooms, rutabaga, beets, carrots, potatoes and even apples! The list goes on and on! 
Being a local farm to table advocate, I was absolutely honoured when my friends over @foodlandontario asked me to (partner) to share my favourite local winter veggies & fruits! So many to choose from and so many delicious comfort food recipes to make, winter soups, pasta’s, stews, salads and roasts! I have created this simple and delicious Roasted Beet and Carrot Lentil Salad featuring so many local goodness, Beets, carrots, onions & watercress. For the beets and carrots, its not necessary to peel them, give them a good scrub and leaves those delicious and nutritious skins on. You can also substitute the watercress for local fresh spinach or Italian flat leaf parsley. Head over to to see what’s available and what our local farmers are growing!! 

Enjoy and lets support our local farmers! 💚xo


2 medium beets, scrubbed well, bottom end trimmed and quartered

2 large heirloom or regular carrots, scrubbed well and quartered

2 tbsp olive oil

1tbsp grainy mustard

5 cup cooked green lentils

1/2 cup red onion, finely diced

1 cup watercress

(or fresh spinach or chopped Italian Flat Leaf Lettuce )


1/3 cup extra-virgin olive oil

4 tbsp red wine vinegar

1 tbsp grainy mustard

1 garlic clove, minced

1 tsp sea salt

1/2 tsp fresh ground pepper


Preheat oven to 400F.

Line a large baking sheet with parchment paper. Add the beets to one side and the carrots on the other side. Divide oil and mustard and toss them with beets and carrots. Roast in the preheated oven for 35- 40 minutes until vegetables have slightly softened. Carrots will cook faster then beets so you will need to remove them.

In a large salad bowl. Mix together lentils, red o onion and any green you are using. Top with roasted vegetables and toss with cream dressing.

To make vinaigrette, add all ingredients in a jar and seal with lid. Shake well until dressing is thick.

SERVINGS  4 to 6         PREP & COOK TIME  45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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