Roasted Beet and Kale Salad with Lemon Tahini Dressing
This roasted beet and kale salad with lemon tahini dressing is a quick and deliciously healthy meal full of earthy flavors and creamy textures.
Equipment
- 1 Oven Preheat to 400 degrees Fahrenheit
- 1 Pressure Cooker with steam rack
Ingredients
Ingredients
- 1 large bunch Curly kale thick middle stems removed, leaves ripped into bite size pieces
- 1 Golden beet fresh and firm for roasting
- 1 Red beet about the same size as the golden one for even roast
- 1 can Lentils 19 ounces, drained and rinsed well
- 1/3 cup Goat cheese crumbled
- 2 tablespoons Salted pumpkin seeds adds a nice crunch
- 2 tablespoons Olive oil base for lemon tahini dressing
- 2 tablespoons Tahini creamy and nutty
- 1/2 Lemon juice, freshly squeezed
- 1 clove Garlic minced
- Salt and pepper to taste
- 2 tablespoons Warm water to loosen up the dressing
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Wrap each beet in foil and place them onto a baking sheet. Roast for 30 to 35 minutes or until a knife slides in easily.
- In your pressure cooker, pour in a small splash of water, then pop in a steam rack. Arrange the wrapped beets on the rack and cook on high pressure for 30 minutes. Slowly release the pressure.
- Once the beets are cool, unwrap and peel the skins off using your hands or a paper towel, then chop them into bite-sized cubes.
- In a big bowl, toss the kale with a pinch of salt. Add the roasted beets, drained lentils, crumbled goat cheese, and pumpkin seeds.
- Whisk together olive oil, tahini, lemon juice, minced garlic, and warm water in a small bowl until smooth for the dressing.
- Pour the dressing gently over the salad and toss carefully to coat all ingredients evenly without squashing them.
- Serve right away or refrigerate for a bit to allow flavors to meld nicely.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
Notes
Serve this salad with additional lemon tahini dressing on the side if desired.