Kale Salad with Beets and Lentils
Ingredients
The salad
-
3
medium
leeks
-
1
medium
beet
-
1-2
Tbsp
olive oil
-
¼
tsp
salt
-
¼
tsp
pepper
-
½
cup
green lentils
-
1
cup
vegetable stock
-
4
big handfuls
kale, baby spinach, or spring greens
Tahini dressing
-
¼
cup
tahini
-
½
medium
lemon (juiced)
-
2
Tbsp
maple syrup
-
3-4
Tbsp
good olive oil
-
1
pinch
salt
-
1
pinch
pepper
Instructions
- Preheat the oven to 400°F (204°C) and lightly grease a baking sheet.
- Rinse lentils and add them to a saucepan with vegetable stock or water; bring to a simmer and cook until liquid is absorbed.
- Add chopped leeks and beets to the baking sheet, drizzle with olive oil, and season with salt and pepper; toss to coat and bake until fragrant and lightly browned.
- Prepare the tahini dressing by whisking all dressing ingredients together in a bowl; adjust seasonings to taste.
- If using kale, massage it with a bit of olive oil and lemon juice to soften; otherwise, skip this step.
- Combine greens, roasted beets and leeks, lentils, and dressing in a large bowl and toss to coat.
Nutrition Facts (estimated)
Servings
3
Calories
542
Total fat
30g
Total carbohydrates
57g
Total protein
16.4g
Sodium
319mg
Cholesterol
0mg
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