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!
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. Sure, 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 this 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.
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!
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.
The Salad
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!
I prefer using lacinato kale (also known as dinosaur kale). You can certainly use curly kale instead but I find that lacinato kale is thinner and more tender.
The Lemon Tahini Dressing
Make sure you are using runny tahini, so give the jar a good stir before pouring. I love the tahini from Soom Foods.
How to Make this Kale and Roasted Beet Salad
1. Roast the beets.
2. Massage the kale with olive oil, salt and lemon juice.
3. Whisk together the dressing.
4. Put it all together and enjoy!
Storage
Store leftover salad in an airtight container in the refrigerator for 1-2 days. It 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.
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.
Print
Roasted Beet and Kale Salad with Lemon Tahini Dressing
- Total Time: 50 minutes
- Yield: 2 1x
- Diet: Vegan
Description
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!
Ingredients
The Salad:
- 1 large beet, peeled and chopped into 1-inch chunks
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine salt
- ⅛ teaspoon ground black pepper
- 1 bunch lacinato kale
- 3 tablespoons hemp hearts
The Dressing:
- ¼ cup runny tahini
- 1 large juicy lemon, juiced
- 1 large clove garlic, pressed
- 1 tablespoon maple syrup
- ½ teaspoon fine salt
- ¼ cup cold water
Instructions
- 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.
- 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.
- Prepare the dressing. Whisk together the tahini, lemon juice, pressed garlic, maple syrup, salt and water.
- 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!
- Prep Time: 15
- Cook Time: 35
- Category: Salad
- Method: Roasted
Leave a Reply