Kale, Lentil & Roasted Beet Salad

• Vegan
• Gluten free

• Produce

  • 1 Beet
  • 1/2 cup Green lentils
  • 4 big handfuls Kale
  • 3 Leeks
  • 1/2 Lemon

• Canned Goods

  • 1 cup Vegetable stock

• Condiments

  • 2 tbsp Maple syrup
  • 1/4 cup Tahini

• Baking & Spices

  • 1/4 tsp Salt and pepper
  • 1 Pinch Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 3 tbsp Olive oil, good

Found on minimalistbaker.com

Description

Ingredients

• 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
• 1 beet (rinsed clean, dried and quartered - remove any rough skin)
• 1-2 Tbsp olive oil
• 1/4 tsp each salt and 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 lemon, juiced
• 2 Tbsp maple syrup (or sweetener of choice)
• 3-4 Tbsp good olive oil
• Pinch each salt and pepper

Directions

• Preheat oven to 400 degrees F and lightly grease a baking sheet.
• Once thoroughly rinsed, add lentils and stock or water 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 the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside.
• While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.
• If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step.
• Add greens, beets, leeks and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans).
• Leftovers keep for up to a few days, though best when fresh.

Nutrition