Kale, Lentil & Roasted Beet Salad
A vibrant and nutritious salad featuring roasted beets, tender greens, and hearty lentils, drizzled with a creamy tahini dressing.
Ingredients
Vegetables
- 3 medium leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
- 1 medium beet (rinsed clean, dried, and quartered - remove any rough skin)
- 1-2 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup green lentils (rinsed clean)
- 1 cup vegetable stock (or sub water)
- 4 big handfuls kale, baby spinach, or spring greens
- 1/4 cup tahini (sesame seed paste)
- 1/2 medium lemon (juiced)
- 2 Tbsp maple syrup (or sweetener of choice)
- 3-4 Tbsp good olive oil
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat oven to 400°F (204°C) and lightly grease a baking sheet.
- Simmer lentils and stock in a saucepan for 20-30 minutes until liquid is absorbed. Set aside.
- Roast leeks and beets on the baking sheet with olive oil, salt, and pepper for 15-20 minutes.
- Prepare dressing by whisking tahini, lemon juice, maple syrup, and olive oil.
- Massage kale with olive oil and lemon juice, then combine all ingredients in a bowl and toss with dressing.
- Enjoy fresh; leftovers keep for a few days.
Notes
For added crunch, consider topping with your favorite nuts or seeds.