When we got back from Mexico last week I decided to swear off coffee, alcohol, dessert and fried foods for a week in the name of health.
Well, that backfired in the way of a massive caffeine headache, minor flu, and my body being all like “why you think you can take away everything we love at once? Not happening.”
Not happening indeed.
That little cleanse lasted about 3 days before I was like “give me all the coffee and wine and tortilla chips. Muahahahaha.”
Even though things are back to “normal” these days and I have all of my loves back in my life, I’m still craving lotsa whole foods. There’s nothing like a vacation filled with overindulgence to send you running back into the arms of your beloved salad.
Me: “I’m so sorry I ever left you. Please, please, please take me back.”
Salad: “OK, fine.”
This salad is everything good about winter all rolled into one.
& a tangy lemon-tahini dressing to marry it all together.
Friends, I think I’m in love. With a salad. (Don’t tell John.)
What’s this salad like? A big hug from winter. It’s
Savory, sweet, + tangy
& Mega satisfying
Make this salad for a hearty weeknight meal or for lunches on the go! It’s highly portable and loaded with good-for-you nutrients and serious fuel (16 g protein per serving!).
If you try this recipe, be sure to leave a comment and let us know! Better yet, show us by taking a picture and tagging it #minimalistbaker on Instagram! We seriously love seeing what you guys cook up. Cheers!
Kale, Lentil & Roasted Beet Salad
- 3 medium leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
- 1 medium 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 medium lemon (juiced)
- 2 Tbsp maple syrup (or sweetener of choice)
- 3-4 Tbsp good olive oil
- 1 pinch each salt and pepper
- Preheat oven to 400 degrees F (204 C) 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 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.
*Nutrition information is a rough estimate calculated without additional nuts or toppings.
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