Kale And Golden Beet Salad With Tahini Lemon Dressing Recipes

KALE AND GOLDEN BEET SALAD WITH TAHINI-LEMON DRESSING

Kale and Golden Beet Salad With Tahini-Lemon Dressing image

This hearty, healthy, gluten-free kale salad pairs well with a zesty lemon-garlic-tahini dressing.

Provided by Stephanie Kirkos

Categories Side Dish Salad

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

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:

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.
Enjoy!

Nutrition Facts : Calories 365 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 45 mg, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 21 g

BEET & KALE SALAD

Beet & Kale Salad image

Make and share this Beet & Kale Salad recipe from Food.com.

Provided by Miss Rainy

Categories Greens

Time 20m

Yield 2 lbs, 3 serving(s)

Number Of Ingredients 14

Ingredients

1 bunch kale
1 cup beet, shredded (peeled if you like)
1/2 cup carrot, shredded
1/2 bunch green onion, chopped
1/4 cup hemp seeds or 1/4 cup flax seed
1/2 cup red bell pepper, small dice
1/2 cup broccoli or 1/2 cup alfalfa sprout
1/3 cup olive oil (dressing)
1/4 cup apple cider vinegar (dressing)
3 tablespoons tamari (dressing)
3 tablespoons tahini (dressing)
1/2 tablespoon garlic, minced (dressing)
1/2 teaspoon dried oregano (dressing)
1/2 teaspoon dried basil (dressing)

Steps:

Prepare vegetables and put to the side.
Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!

Nutrition Facts : Calories 401.6, Fat 32, SaturatedFat 4.4, Sodium 1114.8, Carbohydrate 24.1, Fiber 6.2, Sugar 7.7, Protein 9.1

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