Kale, Lentil & Roasted Beet Salad
A simple kale salad with lentils, roasted leeks and beets, and toasted pecans in a tahini-lemon dressing! Seriously satisfying and so healthy.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 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 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 medium lemon ((juiced))
- 2 Tbsp maple syrup ((or sweetener of choice))
- 3 -4 Tbsp good olive oil
- 1 pinch each salt and pepper
Steps
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Preheat oven to 400 degrees F (204 C) and lightly grease a baking sheet.
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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.
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Add chopped leeks and beets to the 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 pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside.
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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.
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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.
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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).
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Leftovers keep for up to a few days, though best when fresh.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| leeks | 3 medium | - | - |
| beet | 1 medium | - | - |
| -2 Tbsp olive oil | 1 | - | - |
| each salt and pepper | 0.25 tsp | Rp 35.000/kg | Rp 44 |
| green lentils | 0.5 cup | - | - |
| vegetable stock | 1 cup | - | - |
| big handfuls kale | 4 | - | - |
| tahini | 0.25 cup | - | - |
| lemon | 0.5 medium | - | - |
| maple syrup | 2 tbsp | - | - |
| -4 Tbsp good olive oil | 3 | - | - |
| pinch each salt and pepper | 1 | Rp 35.000/kg | Rp 3.500 |
*Estimated market prices, may vary by region
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