Kale protein salad
1/3 cup dry brown lentils
½ cup farro
2 large whole beets (I prefer the ones that still have stems), peeled and cut in small cubes
1 bunch green or purple kale, stems removed and cut into medium-large pieces
¾ cup salted shelled peanuts (optional)
4 tablespoons spicy mustard
2 tablespoons balsamic vinegar
1 ¾ teaspoon kosher salt
2 tablespoons honey
4 tablespoons extra virgin olive oil
Preheat your oven to 400 degrees (or 375 convection).
Take your lentils and 1/2 cup of water and put them in a small pot with ¼ teaspoon of your salt. Cover and cook over a low flame until the lentils fully absorb the water. Uncover and set aside to cool.
Take your farro, ¾ cup of water, and ½ teaspoon of your salt in a small covered pot and cook over a low flame. When there is no more water in the pot the farro is ready. Uncover and set aside to cool.
Take your beets and put them in a pyrex. Toss them with 1 tablespoon of your olive oil and ½ teaspoon of your salt. Bake uncovered for 30-35 minutes. Set aside to cool.
To make your dressing, whisk your mustard, balsamic, ½ teaspoon of salt and honey together. Slowly whisk in your olive oil until fully incorporated.
In a large bowl combine your kale, lentils, farro, beets and peanuts. Using a gloved hand mix your dressing over your salad. If you have very hard/tough kale, then dress the kale first and give it a good massage with the dressing for five minutes. Then add in your other salad ingredients and toss again to coat with the dressing.
The lentils, farro, and beets can be made up to 2 days before serving. Your dressing can be made up to 1 week before serving. This salad lasts in the fridge (already dressed!) for 3 days!! Can I hear you say lunch?