Creamy, garlicky and salty…. these are the words I would use to describe this roasted garlic and feta dressing. Serve this dressing over the Beetroot, lentil and kale salad for a simple, tasty and nutritious lunch made with whole foods or serve with some grass fed beef or chicken for a filling dinner.
Beetroot, lentil and kale salad with a Roasted garlic and feta dressing
1 medium beetroot, peeled and cubed
3 – 4 large kale leaves, washed
1 tablespoon fresh lemon juice
½ a 400 gram tin of brown lentils, drained and rinsed
Roasted garlic and feta dressing
100 grams feta cheese
1/3 cup Greek yoghurt
1 clove garlic, roasted
2 tablespoons coconut cream (I added this for an extra touch of sweetness but you may find that it is not necessary)
- Place the peeled, chopped beetroot onto a baking tray lined with baking paper. Drizzle the beetroot with balsamic vinegar, salt and pepper and bake in the oven at 160°C for about 45 minutes or until the beetroot is tender. Allow the beetroot to cool before adding to the salad.
- Tear the kale leaves off the stems into bite size pieces and place them into the salad bowl. Drizzle the kale with olive oil, lemon juice and salt and massage the kale with your hands until it is slightly wilted and covered in oil. Add the roasted beetroot and lentils to the kale.
- To make the dressing, roast the garlic clove wrapped in aluminium foil in the oven at 160°C for 20 minutes. Add all the ingredients to a food processor and process until a smooth, even consistency is achieved.