Forge Crafted Recipes

Ingredients:

Salad

• 3 beets
• 1 red onion
• 4 teaspoons fresh thyme
• 1 cup green lentils
• 1 bunch of kale
• 1/4 cup hazelnuts 
• olive oil
• salt and pepper
• 1 bay leaf
• 2 garlic cloves
• red pepper flakes

Dressing

• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• 2 teaspoons honey
• 2 tablespoons water

Directions:

1. Preheat the oven to 425F. Cut beets into thick wedges and onion into 1/4 inch thick slices. Toss beets and onion with thyme, pepper flakes, salt, pepper and olive oil. 
2. Roast vegetables in the oven for 35-40 minutes (until beets are tender and onion is golden brown). 
3. Fill a pot with 2 ½ cups of water. Add lentils, bay leaf, and whole garlic cloves and bring to a boil. Reduce the heat, and simmer until lentils are cooked, about 20-25 minutes.
4. In a large bowl, tear kale into bite-sized pieces and massage with olive oil until leaves are bright green. 
5. Place hazelnuts in a small skillet over medium heat for 5 minutes, until lightly browned. Remove from heat and roughly chop them.
6. Place tahini, olive oil, apple cider vinegar, dijon mustard, honey, and water in a medium bowl and whisk thoroughly with a fork until combined. If dressing is too thick, add more water as needed.
7. Add roasted beets, onions, and lentils to the bowl with kale. Sprinkle with hazelnuts and drizzle with dressing. Enjoy!