Navigation List

Thursday, November 21, 2019

Kale and Golden Beet Salad With Tahini-Lemon Dressing, Salad Recipes For a Breakfast


2 bunches Dinosaur Kale (stems removed, shredded)
3 medium golden beets (peeled and cut into 1/2" cubes)
1/2 cup golden raisins
1/2 cup crushed walnuts
3 cloves garlic
1 1/2 tbsp. fresh lemon juice
1/2 tbsp. tahini
1 tbsp. fresh parsley leaves
1 1/2 tbsp. water
1/4 cup extra virgin olive oil

Steps to Make It

Gather the ingredients.

Preheat oven to 400 F. Lay a large sheet of aluminum foil across a baking sheet.

Place the beets, peeled and cut into 1/2 inch pieces, on top of the foil sheet. Spray lightly with cooking spray, tossing to coat.

Lay another long sheet of foil on top, sealing the edges tightly, to enclose the beets in a foil packet. 

Bake for 40 to 45 minutes until the beets are fork tender. Remove from foil packet and place into a bowl to cool.

Wash the kale and remove the thick stems running down the middle of the leaves. Slice the leaves into thin shreds and place in a large bowl.

In a food processor, pulse the garlic cloves a few times until minced. Add the remaining dressing ingredients, pulsing until smooth. Season with salt and pepper to taste.

Pour half the dressing over the kale, massaging it into the shredded leaves for 1 to 2 minutes with your hands, until fully coated. Let sit for at least twenty minutes to marinate and tenderize the leaves.

Once the beets have cooled, add to the kale along with the raisins, walnuts, and remaining dressing (or a little less, per your taste). Toss to coat and season with additional salt and pepper.

Divide onto four plates and serve immediately. 

Inspired from
Kale and Golden Beet Salad With Tahini-Lemon Dressing, Salad Recipes For a Breakfast
4/ 5