Kale, Lentil & Roasted Beet Salad

14 40 659
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 3
Kale, Lentil & Roasted Beet Salad
Health Rating
This hearty plant-based salad is loaded with protein, nutrients and flavour.

Ingredients


1/2 cup Green lentils, raw (rinsed)
1 cup Water, filtered (or stock of choice)
3 medium leek(s) Leek (trimmed, sliced lengthwise and chopped)
1 beet(s) Beets, raw (quartered, rough skin removed)
2 tbsp Extra virgin olive oil
1/4 tsp Salt and pepper
1/4 cup Tahini (for dressing)
1/2 whole lemon(s) Lemon juice (for dressing)
2 tbsp Maple syrup (for dressing)
4 tbsp Extra virgin olive oil (for dressing)
1/4 tsp Salt and pepper (for dressing)
4 cup Kale (or baby spinach)
1 tsp Extra virgin olive oil
2 tsp Lemon juice

Instructions


1. Preheat your oven to 400 degrees F and lightly grease a baking sheet with olive oil.
2. Thoroughly rinse your lentils under lukewarm water. Add lentils and water (or stock) 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. Meanwhile, prep your leeks and beets according to the ingredient instructions, then add them to the baking sheet and drizzle with olive oil and season with salt and pepper. Toss with tongs to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from your baking sheet at 15 minutes and continue roasting beets for an additional 10-15 minutes. Set aside.
4. While your veggies and lentils are cooking, prepare the dressing by adding your tahini, lemon juice, maple syrup, olive oil, salt and pepper to a mixing bowl and thoroughly whisk to combine. Taste and adjust seasonings as needed.
5. Take your kale, wash it and de-stem it by ripping the leaves away from the stem. Chop the leaves into bite-sized pieces.
6. Add kale to a large mixing bowl with 1 tsp of olive oil and the lemon juice and massage with your hands to soften. For all other greens, skip this step.
7. Add lentils, beets and leeks the mixing bowl that contains your kale and mix to combine. Then add your dressing and toss to coat. Leftovers keep for up to a few days, though best when fresh.

Notes:

Quick Tips:
For additional protein/crunch, add your favourite nut or seed (such as lightly salted sunflower seeds or roasted pecans).

Nutritional Highlights:

Beets
A hearty root vegetable that's known to help with improving blood circulation and athletic performance.

Lentils
Are a wonderful source of protein and fiber, and a great option for digestive health.


Nutrition Facts

Per Portion

Calories 659
Calories from fat 372
Calories from saturated fat 52
Total Fat 41 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.5 g
Monounsaturated Fat 25.3 g
Cholesterol 0
Sodium 275 mg
Potassium 998 mg
Total Carbohydrate 55 g
Dietary Fiber 10.4 g
Sugars 13.0 g
Protein 17.0 g

Dietary servings

Per Portion


Meat Alternative 1.5
Vegetables 4.1

Energy sources


Pygal33%455.95000982422636151.0493628294205756%321.96245121867895260.8156928965712510%352.1035296487157111.8023471368337533%56%10%CarbohydratesFatProtein
Lunch
Salad