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Roasted Beet Kale Salad with Lemon Tahini Dressing

Roasted Beet and Kale Salad with Lemon Tahini Dressing

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  • Author: Elaine Gordon
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Diet: Vegan


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!


Units Scale

The Salad:

  • 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

The Dressing:

  • 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


  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.
  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.
  3. Prepare the dressing. Whisk together the tahini, lemon juice, pressed garlic, maple syrup, salt and water.
  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!
  • Prep Time: 15
  • Cook Time: 35
  • Category: Salad
  • Method: Roasted