Kale Lentil & Beet Salad

kale lentil beet salad

Kale Lentil & Beet Salad

Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Calories: 542 kcal

Highlighted ingredients can be bought at the Market!

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Ingredients

  • 3 leeks (ends trimmed, sliced lengthwise & chopped)
  • 1 beet (rinsed, peeled, and quartered)
  • 1-2 Tbsp olive oil
  • 1/4 tsp salt & 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 lemon juiced
  • 2 Tbsp maple syrup (or sweetener of choice)
  • 3-4 Tbsp olive oil
  • pinch each salt and pepper

Instructions

  1. Preheat oven to 400 degrees F and lightly grease a baking sheet.

  2. 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.

  3. Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven 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.

  4. 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.

  5. 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.

  6. 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).

  7. Leftovers keep for up to a few days, though best when fresh.

Recipe Notes

  • $1.40 per serving
  • 30 minutes or less
  • 9 ingredients

Why Is It Healthy?

  • Kale is rich in vitamins. Including Folate,a B vitamin that’s key for brain development. It also has more vitamin C than an orange!
  • Beets are great for detoxing the body! They help cleanse the liver, purify blood, and prevent cancer. They also contain betaine which has been used to treat depression.
  • Leeks are a low calorie, detoxifying veggie. They also have essential vitamins such as vitamin C, K, and vitamin E.

This recipe is from Minimalist Baker

Go to minimalistbaker.com to see more recipes!
Nutrition Facts
Kale Lentil & Beet Salad
Amount Per Serving (1 serving)
Calories 542 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4.3g 22%
Sodium 319mg 13%
Total Carbohydrates 57g 19%
Dietary Fiber 15g 60%
Sugars 15g
Protein 16.4g 33%
* Percent Daily Values are based on a 2000 calorie diet.