Serving Size: 4 generous helpings of Roasted Beet and Lentil Salad
- 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
- 1 beet (rinsed clean, dried and quartered – remove any rough skin)
- 1-2 tbsp olive oil
- 1/4 tsp each salt and 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 (the better the oil you use, the better the taste)
- Pinch each salt and pepper
- Preheat oven to 400 degrees F and lightly grease a baking sheet.
- 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.
- 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.
- 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.
- 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.
- 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).
- Leftovers keep for up to a few days, though best when fresh.