Name: Roasted Beet and Kale Salad with Lemon Tahini Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 large beet, peeled and chopped into 1-inch chunks; 1 tablespoon extra virgin olive oil; 1/4 teaspoon fine salt; 1/8 teaspoon ground black pepper; 1 bunch lacinato kale; 3 tablespoons hemp hearts; 1/4 cup runny tahini; 1 large juicy lemon, juiced; 1 large clove garlic, pressed; 1 tablespoon maple syrup; 1/2 teaspoon fine salt; 1/4 cup cold water

Tender roasted beets and finely chopped kale tossed in a lemon tahini garlic dressing creates a delicious and satisfying salad you won't forget! Add hemp seeds, candied pecans or crispy chickpeas for added crunch and creamy vegan feta or goat cheese. The combinations for how to enjoy this hearty salad are endless!

Roasted beet kale salad with lemon tahini dressing in a white bowl.

This beet kale salad seriously has it all - healthy, tasty, satisfying...you name it! I love the contrast of sweet beets against the strong flavor of the fresh kale. The beets definitely add some oomph to the salad in terms of texture, and because kale and beets don't get as soggy this makes for a wonderful salad to meal prep.

Beets and kale are probably two of the most underrated salad components. Beets can stain and take a while to roast, and kale (if not prepared properly) can be bitter and difficult to chew. Let haters be haters though, because these two vegetables are actually amazing, especially when combined together!

I absolutely love beets - both for their vibrant color and nutritious value. Beets are so refreshing in ABC juice (apples, beets and carrots) and add a beautiful pink color to beet hummus. They are surprisingly versatile!

And kale can be so refreshing. When massaged with a little olive oil, salt and lemon juice, it becomes way more tender and easier to chew. Given its nutritional makeup, I'm always finding ways to incorporate kale into dishes such as in kale pesto and Tuscan white bean and kale soup.

As a certified health education specialist, knowing what goes into my recipes is just as important as taste and texture. This beet, kale and tahini salad checks all the boxes and is my latest obsession for a nutritious lunch or dinner!

Roasted Beet Kale Salad with Lemon Tahini Dressing in a white bowl with a white background.

Ingredients

With all the flavors and textures going on in this salad, it is surprisingly made up of just a handful of simple, healthy ingredients. See the recipe card below for quantities and full instructions.

The Kale Beet Salad

Ingredients of a roasted beet kale salad with a white background.

Beets - Roasting fresh beets really brings out the sweetness. However, if in a pinch you can certainly use store-bought pre-cooked beets. I prefer the more earthy flavor of red beets but you can use golden beets for a little more sweetness!
Kale - I use a bunch of lacinato kale (also known as dinosaur kale). It truly is amazing how much its taste and texture changes when massaged with olive oil, salt and lemon juice! Plus, massaging the kale allows for better absorption of the nutrients. You can certainly use curly kale instead but I find that lacinato kale is thinner and more tender.
Optional: hemp hearts (for added protein), candied pecans (for a nice crunch), pecan crumbles (for texture), vegan feta cheese (for added creaminess)

The beets and kale are the staples of this recipe and are a delicious pair by themselves, but I encourage you to add any other toppings you desire! Red onion, sunflower seeds and roasted sweet potatoes are also great add-ons.

The Lemon Tahini Dressing

Lemon Tahini Dressing Ingredients with a white background.

Tahini - Make sure you are using runny tahini, so give the jar a good stir before pouring. I love the tahini from Soom Foods.
Fresh lemon juice
Garlic
Maple syrup - Using just a tablespoon adds a touch of natural sweetness.
Salt
Cold water

Add as much tahini dressing to the salad as you want! It is also amazing with raw red bell pepper, which adds a boost of vitamin C to help with the iron absorption.

How to Make this Kale and Roasted Beet Salad

1. Roast the beets. Preheat oven to 425 degrees F. Scrub off any debris, peel and chop the beets into 1-inch chunks. Place the beets in a cast iron skillet (or baking sheet) and toss with olive oil and salt. Roast for a total of 35 minutes, tossing the beets after 20 minutes. Remove from the oven and allow to cool slightly before adding to the salad.

A raw beet, olive oil, salt and pepper with a white background.

Small cubes of chopped beets on a cutting board along with a large knife.

2. Massage the kale. Wash and de-stem the kale and finely chop the kale leaves. Drizzle with olive oil, salt and lemon juice and massage for a minute with your hands.

A hand pouring olive oil over a bowl of kale.

A hand pouring lemon juice over a bowl of kale.

3. Prepare the dressing. Whisk together the tahini, lemon juice, pressed garlic, maple syrup, salt and water.

A whisk whisking lemon tahini dressing ingredients together in a white measuring cup.

Lemon tahini dressing in a white measuring cup.

4. Put it all together and serve. Add the beets and kale to a large mixing bowl and toss with the dressing. Add optional toppings such as hemp seeds, chopped walnuts, candied pecans and vegan feta or goat cheese. Enjoy!

Roasted beet kale salad in a glass bowl without dressing.

A hand pouring lemon tahini dressing over a roasted beet kale salad in a glass bowl.

Storage

Store leftover salad in an airtight container in the refrigerator for 1-2 days. The salad holds up surprisingly well - I was definitely surprised the first time I tried it the next day!

For best results though, keep each component in separate containers as this will preserve its freshness even longer. If you store the cooked beets, kale and dressing in separate containers and combine just before serving, you'll be able to stretch it to 3-5 days.

Roasted beet kale salad drizzled with lemon tahini dressing in a white bowl with a white background.

What Makes this such a Nutritious Salad?

The three key ingredients in this easy salad are beets, kale and tahini.

Beets: Beets are incredible in terms of the nutrients they provide. They are rich in folate and also contain fiber, manganese, copper, potassium, magnesium, vitamin C, vitamin B6 and iron (source). The vitamin C in the beets helps with the iron absorption from the kale, tahini and hemp hearts.

Kale: Kale offers potassium, fiber, folate and calcium as well as plant-based iron and vitamin K. In addition, it is loaded with vitamin A and vitamin C (source)!

Tahini: Tahini is rich in fiber, iron, calcium and essential fatty acids. It also provides plant-based protein, vitamin B and many antioxidants (source).

Optional hemp hearts topping: Sprinkling 3 tablespoons of hemp seeds overtop the salad offers 10 grams of plant-based protein! Hemp hearts also provide healthy fats, vitamin E, dietary fiber, potassium, iron and calcium.

Beet kale salad in a glass bowl with lemon tahini dressing drizzled overtop.

More Delicious Recipes for Healthy Salads

I think you'll agree that the earthy beets, hearty kale and creamy tahini dressing combine to make the most delicious salad! It is the perfect way to pack some serious flavor into a healthy dinner.