Winter Vegetable Stacks with Lentils and Horseradish Maple Vinaigrette (GF)

Adapted from a recipe found on

Horseradish Maple Vinaigrette

¼ c apple cider vinegar
splash water
1 t Kozlik’s Horseradish mustard
1½ T maple syrup
salt and pepper
1/3 c grapeseed or olive oil

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.

Vegetable Stacks

2 sprigs rosemary, leaves removed, chopped
juice of 1 lemon
3 T grapeseed oil
1 sm celery root, peeled
1 fat sweet potato, peeled
1 lg beet, peeled
1 head cauliflower, trimmed


2 t grapeseed oil
1 shallot, diced fine
½ c lentils (rinsed)
1 c water, extra if needed
salt to taste

Preheat the oven to 400ºF.

Line 2 medium-large baking sheets with parchment and 1 smaller baking sheet. Set aside. Combine the rosemary, lemon juice and oil in a small bowl. Set aside. Slice the celery root and sweet potato about an inch thick across. You want to cut them so that you get a large cross section for stacking. Lay the slices on one of the medium-large baking sheets. Brush both sides of all vegetables with the lemon oil, season and slide baking sheet into the oven. These should take about 35-40 minutes to brown and soften. Reserve.

Slice the beets about ¼-½-inch thick. Lay the slices on the smaller sheet. Brush with the lemon oil mixture and season. 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. Reserve.

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 lemon oil on both sides. Season and slide into the oven. The cauliflower should take about 20-25 minutes. Reserve.

While the vegetables are roasting, start the lentils. Heat oil over medium heat and add the shallots. Stir until translucent and soft, about 3 minutes. Add the lentils to the pan and stir in the oil and shallots. Add the water to the pan. Bring lentils to a slow simmer. Cook until the lentils are soft but with some bite still, topping up with more water as necessary, about 25-30 minutes. Season lentils and stir in a glug of olive oil to keep the lentils individual. Reserve.

To serve, divide the warm lentils between 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 all with the horseradish vinaigrette. Garnish with olives and chopped parsley.
Serve warm.

Serves 2.