Vegan Roasted Beet and Kale Salad
Servings: 4 servings
Calories: 539.5kcal
Ingredients
- 3 medium beets or 4 small beets rinsed clean, dried, and trimmed
For the green lentils
- 1 cup sprouted green lentils or green or brown lentils
- 2 cups vegetable broth or water
- ½ teaspoon ground cumin or small cumin seeds
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon pink salt
For the leeks
- 1 tablespoon extra virgin olive oil
- 2 medium leeks ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried
- ¼ teaspoon pink salt
For the tahini lemon dressing
- ¼ cup tahini smooth
- 4 tablespoon water
- 2 tablespoons lemon juice, fresh organic
- 2 tablespoons extra virgin olive oil
- 2 cloves chopped garlic
- ½ teaspoon lemon zest
- ½ teaspoon sea salt
- 1 bunch kale washed and destemmed, approximately 4 cups
For topping the salad
- 4 small radishes, cleaned and edges trimmed sliced thinly
- 4 tablespoons pumpkin seeds
- 4 oz vegan feta optional
Instructions
Roast the beets
- Preheat oven to 350℉. Wrap each prepared beet tightly in aluminum foil. Depending on the size of the beet, roast on a baking sheet for 45 to 60 minutes. Let cool for 20 minutes, slip the beet skins off, then slice the beets into wedges.
Cook the green lentils
- Add rinsed green lentils, vegetable broth, cumin, turmeric, smoked paprika, and ½ teaspoon pink salt to a medium saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes uncovered. Let sit off the heat for 10 minutes with the lid on. If using regular green or brown lentils, follow package directions for cooking. Set aside.
Cook the leeks
- Heat a medium saucepan on medium heat for 3 minutes. Add 1 tablespoon olive oil. Add chopped leeks and ¼ teaspoon pink salt to the pan and saute for 5 - 8 minutes, stirring occasionally until golden brown. Set aside to cool.
Make the tahini lemon dressing
- In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, garlic, lemon zest, and pink salt until combined and smooth.
Assemble the salad
- Add kale to a large mixing bowl with 2 tablespoons tahini lemon dressing and massage with hands for a minute or two to soften. Distribute the kale among 4 plates.
- Divide the roasted beets, leeks, and green lentils among the plates. Top with additional tahini lemon dressing.
Add salad toppings
- Top each salad with 1 oz vegan feta, 1 sliced radish, and 1 tablespoon pumpkin seeds.
Notes
- Makes 4 main dish salads or 8 side dishes. The calorie count is for main dish and includes the whole dressing; simply use less tahini lemon dressing to decrease the fat content and calories.
- Leftovers keep for 3 days. Keep the dressing separate from the salad components. Add a splash of water thin the salad dressing.
- Choose beets that are the same size so they roast evenly.
