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Lemon Rosemary Vegetable Stack with Lentils & Horseradish Vinaigrette

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Servings 2 -3
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Ingredients

Vegetables

  • 2 sprigs fresh rosemary, leaves chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 small celery root, peeled
  • 1 large sweet potato, peeled
  • 1 large beet, peeled
  • 1 small head cauliflower, trimmed

Lentils

  • 2 teaspoons olive oil
  • 1 small shallot, diced fine
  • ½ cup brown or French lentils, rinsed
  • 1 cup water, plus extra
  • salt, to taste

Horseradish Maple Dressing

  • ¼ cup apple cider vinegar
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1 ½ tablespoons maple syrup
  • 2 teaspoons freshly grated horseradish root
  • sea salt and ground black pepper, to taste
  • ⅓ cup olive oil

To Serve

  • pitted black olives
  • roughly chopped parsley

Instructions

  • Preheat the oven to 400°F. Line 2 large baking sheets with parchment plus 1 extra, smaller baking sheet. Set aside.
  • Combine the rosemary, lemon juice and oil in a small bowl. Set aside.
  • Slice the celery root + sweet potato about an inch thick across. You want to cut them so that you get a large cross section for stacking. Cut one little portion off of the bottom of each vegetable so that you have a flat and steady surface for the vegetable to rest on the cutting board. Proceed to make slices from there.
  • Lay the celery root + sweet potato slices on one of the medium-large baking sheets. Brush both sides of all vegetables with the rosemary and lemon oil, season with salt and pepper, and slide baking sheet into the oven. These should take about 35-40 minutes to brown up and soften. Remove and set aside.
  • Slice the beets about 1/4-1/2 inch thick. Lay the slices on the smaller sheet. Brush with the lemon, rosemary and oil mixture, season with salt and pepper. Cover baking sheet with foil and place in the oven. Slide baking sheet into the oven. Roast for 20 minutes covered. Remove the foil and roast for another 10-15 minutes. Remove and set aside.
  • Slice the cauliflower into 1-inch thick cross sections with the core intact. Lay the slices on the last baking sheet and brush with the rosemary + lemon oil on both sides. Season with salt and pepper and slide into the oven. The cauliflower should take about 20-25 minutes. Remove and set aside.
  • While the vegetables are roasting, start the lentils. Heat the 2 teaspoons olive oil over medium heat. Add the diced shallots. Stir them around until they become translucent and soft, about 3 minutes. Add the rinsed lentils to the pan and stir them around in the oil and shallots. Add the water to the pan. bring lentils to a very faint simmer, like just a couple bubbles coming to the surface here and there. Cook until the lentils are soft with a tiny bit of bite intact, topping up the pot with more water as necessary, about 25-30 minutes. Season lentils with salt and stir in a glug of olive oil to keep the lentils defined.
  • Make the vinaigrette: Combine all of the vinaigrette ingredients in a blender and blend on medium-high until mixture is creamy and incorporated. Check for seasoning, adjust to your liking and set aside. I tend to like vinaigrettes on the more acidic side, so you may wish to add more oil.
  • To serve, divide the warm lentils among 2 dinner plates, pressing down on them with the back of a spoon to make a flat surface. Stack the roasted vegetables on top of the flattened lentils. Drizzle the whole thing with horseradish vinaigrette. Garnish with olives and chopped parsley. Serve warm.

Equipment

Recipe Notes

  • Do remember to cover the beets for two thirds of the cooking process. I've had beets shrivel up badly because I forgot to cover them while roasting.
  • You can also make all of these components ahead of time and just re-warm them for serving, making meal time a little quicker and less harried.
Roasted lemon and rosemary vegetable stack is served with horseradish lentils for a hearty and delicious vegan main course.