Kale, Lentil, and Roasted Beet Salad

by Minimalist Baker
Kale, Lentil, and Roasted Beet Salad


For the Salad:
·3 medium leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
·1 beet, peeled and quartered
·2 tablespoons olive oil
·1/4 teaspoon salt and pepper
·1/2 cup green lentils, rinsed
·1 cup vegetable stock or water
·4 handfuls kale
·Sunflower seeds or pecans,
for topping

For the Tahini Dressing:
·1/4 cup tahini
·1/2 lemon, juiced
·2 tablespoons pure maple syrup
·4 tablespoons olive oil
·Pinch salt and pepper


Preheat oven to 400°F. Add lentils and vegetable stock to a small saucepan and bring to a rapid simmer over medium-high heat. Then, reduce heat and simmer for 20-30 minutes uncovered or until all liquid is absorbed. Set aside. Add chopped leeks and beets to a lightly greased baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from the pan and continue roasting beets for an additional 10-15 minutes. Set aside. While veggies and lentils are cooking, add all dressing ingredients to a bowl and whisking to combine. Taste and adjust seasoning, as needed. Add the kale to a large bowl with a drizzle of olive oil and lemon juice. Using your hands, massage to soften. Add, beets, leeks, and lentils to the kale bowl, then add dressing and toss to coat. Sprinkle with sunflower seeds or pecans, then enjoy!

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